Fish In Chile-yogurt Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 tbsp: Canola oil,
1/2 cup: Water,
2: Dried red chilies,
Salt,
1 cup: Onion, minced
3 tbsp: Yogurt,
1 tbsp: Garlic, minced
1/2 tsp: Flour,
1 tsp: Jalape o pepper,
3/4 tsp: Sugar,
-cored, seeded and minced
1 1/2 lbs: Fish steaks or fillets *,
-or to taste,
-cut into 1 1/2" strips,
1/4 tsp: Turmeric,
2 tbsp: Cilantro, chopped
2 tsp: Ground coriander,
Directions:
* 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.
Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95
Source from luhu.jp
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.
Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95
Source from luhu.jp