4–6 firm-fleshed fish fillets, approximately 1-inch thick

Lemon juice

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon turmeric

2–3 tablespoons vegetable oil

1 medium onion, thinly sliced

1 clove garlic, chopped

1 (1-inch) piece ginger, peeled and minced

2 serrano chilies, seeded and minced

2 tablespoons almond slivers

2 teaspoons cumin

2 teaspoons cardamom

¼ teaspoon cinnamon

⅛ teaspoon ground cloves

2 tablespoons boiling water

¼ teaspoon saffron strands, toasted and crushed

½ cup plain yogurt

• Rinse the fish with cold water and pat dry. Rub the fish with lemon juice.

• Combine the salt, pepper, and turmeric; sprinkle over the fish.

• Heat 1 to 2 tablespoons of vegetable oil in a large frying pan over high heat. Brown the fish quickly on each side. Remove the fish to a plate, cover, and set aside.

• Add the onion to the same pan and sauté until translucent and just beginning to brown.

• Place the cooked onion in a food processor along with the garlic, ginger, chilies, and almonds. Process to form a paste, adding a bit of water if necessary. Add the cumin, cardamom, cinnamon, and clove; process to thoroughly blend.

• If necessary, add additional vegetable oil to the frying pan to make about 2 tablespoons. Heat the oil over medium. Add the spice mixture and cook, stirring constantly, for about 2 minutes. Swirl a bit of water in the food processor to remove any remaining spices and pour it into the pan; stir to combine.

• Pour 2 tablespoons of boiling water into a small cup. Add the toasted saffron and stir to combine. Pour the saffron water into the frying pan.

• Stir in the yogurt. Bring to a simmer and let the sauce cook for 5 minutes.

• Add the fish to the sauce, turning to coat. Cover and let simmer for approximately 10 minutes or until the fish is done to your liking.