The best way to cool down a fiery dish is to have a simple yoghurt accompaniment. Raita is eaten all over India and is super easy to make.
Ingredients
Method: How to make Cucumber and mint raita
1
Dry roast the cumin seeds in a frying pan on low heat, moving them around to prevent them from burning. After a few minutes they will become golden brown. Remove from the heat and crush coarsely using a pestle and mortar.
2
Mix all the ingredients together in a bowl, including the roasted cumin seeds and stir. Check the seasoning and add salt to taste. Garnish with freshly chopped mint and serve chilled on top of spiced stuffed fish.
