Codfish Steaks In Yogurt Recipe


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient
Interest Group


 Codfish steaks2 (3/4 Inch Thick)
 Turmeric3⁄4 Teaspoon, ground
 Salt3⁄4 Teaspoon
 Onion3 Medium
 Garlic8 Clove (40 gm)
 Plain yogurt1⁄2 Cup (8 tbs)
 Ground black pepper To Taste
 Cayenne pepper3⁄4 Teaspoon
 Sugar1⁄8 Teaspoon
 Vegetable oil8 Tablespoon
 Cardamom pods6
 Cinnamon sticks2


Wash the codfish steaks.
See that no scales adhere to skin.
Pat them as dry as possible.
Sprinkle steaks on both sides with the turmeric and 1/4 teaspoon of the salt, rubbing the seasonings gently in.
Peel the 3 onions.
Chop 2 of them very finely and set aside.
Chop the third one coarsely and place in the container of an electric blender.
Peel and chop the cloves of garlic.
Put them in the blender container along with the yogurt, remaining 1/2 teaspoon salt, black pepper, cayenne, and sugar.
Blend at high speed until you have a smooth, thin paste.
Heat 5 tablespoons of the oil in a 12-inch skillet over a medium flame.
Put in the 2 steaks and saute them lightly, about 3 minutes on each side, turning them over gently and carefully.
(They should not get brown or crisp.) Remove with a spatula to a plate.
Pour the oil from the skillet into a small bowl, leaving behind any sediment or pieces of fish.
Wash and dry the skillet.
Measure the oil in the bowl and put it back in the clean skillet.
Add more oil to make up 5 tablespoons.
Turn heat to medium, and when the oil is hot, put in the 2 finely chopped onions, the cardamom, and the cinnamon.
Fry the onions lightly, stirring, until they turn a light, golden brown, about 5 minutes.
Turn the heat down to low and pour in liquid from blender.
Simmer (do not boil) on low heat for 10 minutes, stirring now and then.
Remove half of the sauce to a small bowl.
Spread out the sauce in the skillet evenly, place codfish steaks on top, then pour the reserved sauce over them, spreading it evenly on top of the steaks.
Cover and keep simmering at low temperature for about 10 minutes or until fish is cooked through.
To serve: I like to serve these steaks with plain boiled rice and a green salad with an oil and vinegar dressing, but you could choose any other rice dish and green beans, cauliflower, peas, or okra.