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Fish Yogurt Curry

Desi.Foods's picture
Ingredients
  Vegetable oil 3⁄4 Cup (12 tbs)
  Skinless boneless salmon/Skinned boned turbot / other firm-fleshed fish 1 1⁄2 Pound, cut into large bite-size pieces
  Onions 2 Large, peeled and grated
  Garlic 8 Clove (40 gm), pressed
  Fresh root ginger piece 1 1⁄2 Inch, grated
  Cumin seeds 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Chili powder 1 Teaspoon
  Plain yogurt 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Saffron powder 1⁄8 Teaspoon
Directions

Heat 1/2 cup of the oil in frying pan over medium heat.
When hot, fry the pieces of fish until they are lightly browned on all sides.
Drain and reserve them.
Add the rest of the oil to the pan and fry the onions over medium-low heat until they begin to turn golden.
Add the garlic, ginger, cumin, turmeric, and chili powder and fiy for 2 minutes.
Add the yoghurt, salt, sugar, and saffron; bring to a boil, lower the heat, and simmer gently for 10 minutes.
Add the fish, cover, and cook for 2-3 minutes to heat it through.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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