Fish Yoghurt Curry
This is a very innovative recipe shared with me by my sister-in-law in the USA. The yoghurt and fish go together to create a yummy saucy curry!
Stage 1
Ingredients
2lb white fish (Cod, Haddock or Coley), de-scaled or de-skinned, cut into 4x2 inch strips
2 tsp salt
1 tbs freshly crushed garlic
2 tbs fresh lemon juice
1 tbs crushed dry coriander
1 tbs crushed cumin
1 tsp ajowan (optional)
half tsp turmeric
2 tsp red crushed chillies
enough oil to shallow fry fish
Method
- Wash fish in cold water and place in a colander.
- Mix all other ingredients, apply to the fish and keep marinated for 4 hours or more.
- Heat a layer of oil in a non-stick frying pan, place 3 or 4 pieces of fish in the pan, turn over in 5 mins (or when brown), then cook for 3 mins on other side.
- Using a fish slice gently remove into a flat tray and keep aside.
Stage 2
Ingredients
4 tbs oil
2oz thinly sliced onion
2oz crushed tomatoes
1 tsp salt
1 tsp red crushed chillies (omit for mild)
Touch of turmeric
1 tsp crushed dry coriander
2 tbs gram flour
1 cup low fat yoghurt
1 cup water
4 tbs freshly sliced green coriander
1 tsp garam masala
Method
- Add the oil into a large non-stick saucepan or frying pan, add the sliced onions and when golden brown add the tomatoes.
- Mix and add salt, chillies, turmeric and dry coriander, mix well and bhun to create a wet masala.
- Blend together the gram flour, yoghurt and water in an electric blender or with a fork.
- Add the blended mixture to the masala.
- Cook the mixture on a low heat for 20mins to reduce the mixture and cook the gram flour.
- Gently lower the fried fish into this mixture and cook covered (dhum) on a low heat for 5mins or until the fish cooks through.
Garnish with fresh coriander and garam masala, I prefer to serve with plain rice or plain pilao rice but can be eated with naan or any soft bread.
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