Striped marlin loin with cardamom sauce, spicy potatoes and peas from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate by Lucy Malouf
- shallots
- asafoetida powder
- bay leaves
- chilli powder
- ground cumin
- fenugreek
- garlic
- fresh ginger
- limes
- onions
- palm sugar
- turmeric
- malt vinegar
- peas
- fish stock
- ground fennel
- red chillies
- black lentils
- cardamom seeds
- ghee
- whole coconuts
- black cardamom seeds
- marlin fillets
- kipfler potatoes
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.