Fish in Yoghurt Curry recipe

SERVES 4

Ingredients

1 kg (2 lb 4 oz) skinless, firm white fish fillets

3 tablespoons oil

1 onion, chopped

2 tablespoons finely chopped ginger

6 garlic cloves, crushed

1 teaspoon ground cumin

2 teaspoons ground coriander

¼ teaspoon ground turmeric

1 teaspoon garam masala

185 g (6½ oz/¾ cup) Greek- style yoghurt

4 long green chillies, seeded, finely chopped

coriander (cilantro) leaves, to serve.

Instructions

Cut each fish fillet into four pieces and thoroughly pat them dry.

Heat the oil in a heavy-based frying pan over low heat and fry the onion until softened and

lightly browned. Add the ginger, garlic and spices and stir for 2 minutes.

Add

the yoghurt and green chilli and bring to the boil, then cover and simmer for 10

minutes.

Slide in the pieces of fish and continue to simmer for 10–12 minutes, or until the

fish flakes easily and is cooked through. Don’t overcook or the fish will give off

liquid and the sauce will split.

Garnish with coriander leaves and serve immediately. If you let the dish sit, the

fish may give off liquid and make the sauce more runny.