Helen RandellGinger yoghurt fish curry
April 13th 2009 09:15
One lot of fillets became a fish curry - and it was fantastic.
This recipe is adapted from Curry Bible.
1 teaspoon ground tumeric
1 teaspoon salt
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground chilli
1 tablespoon lemon juice
1 cup natural yoghurt
700g thick, soft flesh fish
1 onion, chopped
1 fresh hot red chilli, deseeded and sliced
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 tablespoons thick cream
In a dish large enough to hold the fish in one layer, mix the tumeric, salt, coriander, cumin, chilli powder, lemon juice and yoghurt. Add the fish and stir to coat evenly.
In a pan, add the onion, slice chili, garlic and ginger in the oil until softened and lightly coloured. Brush the marinade from the fish, add to the pan with 1 cup water and simmer for about 6 minutes, until the sauce is fragrant and the onion is very soft.
Slide the fish into the sauce and simmer for 5 minutes. Add the cream and continue cooking until the fish is tender.
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