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Fish in Tomato Sauce
1 White fish fillet; 2-1/2 lbs.
1 oz Ghee or butter
1 ts Ground fenugreek
4 Cloves garlic; minced
1 sl (1-1/2 inch) fresh ginger root; peeled and grated
1 tb Ground coriander
1 tb Ground cumin
1 ts Turmeric
1 cn (14-oz) tomatoes
1 ts Paprika
4 tb Cream
8 oz (fl) plain yogurt
1/4 ts Cayenne pepper
1/2 ts Salt
Fry fenugreek, garlic and ginger in butter until golden brown. Add
coriander, cumin, turmeric and tomatoes. Stir in paprika, cream,
yogurt and 12 fl. oz. water and bring to a boil. Simmer until reduced
by half. Put in blender or food processor and blend until smooth.
Place fish in a baking dish and dust with cayenne and salt. Sprinkle
with vinegar, bake at 400F. until vinegar has evaporated. Pour sauce
over fish, reduce to 350F., and bake an additional 30 minutes.
Garnish with thin slices of lemon and bake another 7 minutes. Serve