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.