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Fish In Chile-yogurt Sauce

1 1/2 tb Canola oil
2 Dried red chilies
1 c Onion; minced
1 tb Garlic; minced
1 ts Jalapeno pepper cored, seeded and minced or to taste
1/4 ts Turmeric
2 ts Ground coriander
1/2 c Water
Salt
3 tb Yogurt
1/2 ts Flour
3/4 ts Sugar
1 1/2 lb Fish steaks or fillets * cut into 1 1/2" strips
2 tb Cilantro; chopped


* halibut, swordfish, tuna, whitefish or sea bass


Heat the oil in a large skillet and saut‚ the chilies until they blacken. Add the onion and garlic and cook until lightly browned, 2 to 3 minutes. Add the jalape¤o, turmeric and coriander and stir to evenly distribute. Add the water and a pinch of salt and bring just to a boil, then lower the heat and simmer, covered, until the sauce is thick, 10 to 12 minutes.


Meanwhile, put the yogurt, flour and sugar in a small bowl and mix well. When the sauce is ready, stir in the yogurt mixture. Add the fish and 1 tablespoon of the cilantro. simmer, covered, until the fish is just opaque through (cut to test), 5 to 10 minutes. Uncover once and turn the fish pieces. Remove skillet from heat and discard the red chilies. Taste for seasoning, adding a little more salt if necessary. Spoon the fish and sauce onto individual plates, sprinkle with remaining cilantro and serve.


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