Fish Yogurt Curry Recipe
Ingredients
| Vegetable oil | 3/4 Cup (16 tbs) | |
| 1 1/2 pounds boned, skinned turbot, salmon, or other firm-fleshed fish, cut into large bite-size pieces | ||
| Onions | 2 Large, peeled | |
| Garlic | 8 Clove (5gm), pressed | |
| Root ginger | 1 1/2 Inch, grated | |
| Cumin seeds | 1 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Plain yoghurt | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| 1/8 teaspoon saffron powder | ||
Directions
Heat 1/2 cup of the oil in frying pan over medium heat.
When hot, fry the pieces of fish until they are lightly browned on all sides.
Drain and reserve them.
Add the rest of the oil to the pan and fry the onions over medium-low heat until they begin to turn golden.
Add the garlic, ginger, cumin, turmeric, and chili powder and fiy for 2 minutes.
Add the yoghurt, salt, sugar, and saffron; bring to a boil, lower the heat, and simmer gently for 10 minutes.
Add the fish, cover, and cook for 2-3 minutes to heat it through.
Serve immediately.
When hot, fry the pieces of fish until they are lightly browned on all sides.
Drain and reserve them.
Add the rest of the oil to the pan and fry the onions over medium-low heat until they begin to turn golden.
Add the garlic, ginger, cumin, turmeric, and chili powder and fiy for 2 minutes.
Add the yoghurt, salt, sugar, and saffron; bring to a boil, lower the heat, and simmer gently for 10 minutes.
Add the fish, cover, and cook for 2-3 minutes to heat it through.
Serve immediately.
Chef
