Fish in Yogurt Sauce/title> <meta name="description" content="Recipe: Fish in softly spiced yogurt sauce, from Bengal, India."> </head> <body bgcolor=#FFFEFA><hr size=5 noshade> <table cellspacing=1 cellpadding=0> <tr><td rowspan=2><p align=center> <a href="./imf_fishyog1x.html"> <img src="./img/imf_fishyog1c.jpg" alt="Serving" align="left" hspace="8" vspace="2" border="0"></a> <br clear=left>(click to enlarge)</p></td> <td colspan=4> <big><big><b><big>Fish </big>in<big> Yogurt Sauce</b></big></big> <br><b>India - Bengal</b></big> - <i>Dahi Machi</i> <hr size=2 noshade></tr> <tr> <td nowrap valign=top>Serves:<br>Effort:<br>Sched:<br>Do ahead:</td> <td nowrap valign=top> 3 main <br>***<br>1 hr<br>Yes</td> <td width=8><br></td> <td valign=top>This slightly tart, softly spiced fish dish will be no problem for people unaccustomed to spicy food. </td> </tr> </table> <hr size=2 noshade align="left"> <table cellspacing=3 cellpadding=0> <tr valign=top> <td width=20> <br><br><br><br><br><br><br> </td> <td nowrap> 1 <br>ar <br>12 <br>3/4 <br>1/2 <br>3 <br>1/8 <br>1/2 <br>ar <br>1-1/2 <br>3/4 <br>------- <br>2 <br>1 </td> <td width=20> # <br> <br>oz <br>in <br>in <br> <br>t <br>t <br> <br>T <br>c <br>--- <br>T <br> </td> <td nowrap> Fish Fillets (<a href="#01">1</a>) <br>Rice Flour <br>Onion <br>Ginger root <br>Cinnamon <br>Cloves <br>Turmeric <br>Salt <br>Oil for Fry <br>Oil <br>Yogurt <br>-- Garnish <br>Cilantro <br>Chili, green </td> <td width=10><br></td> <td><ol><b><u>Prep</u></b> - (25 min) <li>Cut <b>FISH</b> into pieces about 1-1/2 inch by 1-1/2 inches or whatever works with your fish.</li> <li>Chop <b>ONION</b> fine.</li> <li>Slice <b>GINGER</b> very thin and chop fine.</li> <li>Grind together <b>Cinnamon</b> and <b>Cloves</b> in your spice grinder and mix with <b>Turmeric</b> and <b>Salt</b>.</li> <li>Chop <b>CILANTRO</b> medium. Chop whatever kind and amount of <b>GREEN CHILI</b> you want and mix with Cilantro.</li> <b><u>Run</u></b> - (35 min) <li>Lightly dust the <b>Fish</b> pieces with rice flour.</li> <li>In a well seasoned iron skillet, heat about 1/16 inch of <b>Oil</b> and fry fish until lightly browned, turning once. Fry in batches so the pan isn't crowded and add oil if needed. Drain and set aside.</li> <li>In a spacious sauté pan heat 1-1/2 T <b>Oil</b> and fry <b>Onions</b> stirring until an even medium golden color, then stir in the <b>Ginger</b> and fry another minute. Stir in <b>Spice Mix</b> for another 15 seconds or so, then stir in <b>Yogurt</b> and turn off heat.</li> <li>Run <b>Onion Sauce</b> in a food processor until quite smooth.</li> <li>Return <b>Onion Sauce</b> to the sauté pan, bring to a simmer, adjusting liquid as needed (the onions will absorb quite a lot of water and you don't want this too dry). and taste for salt. Evenly distribute the <b>Fish pieces</b> in the pan, bring back to a simmer, cover and simmer for about 4 minutes until fish is cooked through.</li> <li>Serve garnished with chopped <b>Cilantro</b> and <b>Green Chili</b>, along with plenty of steamed Basmati rice.</li> </ol></td> </tr></table> <b>NOTES:</b> <ol> <li><a name="01"><b>Fish:</b></a> The pattern recipe calls for haddock, but other fish that holds together well with wet cooking, Catfish, American or Vietnamese (Swai, Basa, Tra) or Tilapia will work well. The photo is with Tilapia.</li> <li><a href="./measures.html">U.S. measure:</a><small> <b>t</b>=teaspoon, <b>T</b>=Tablespoon, <b>c</b>=cup, <b>qt</b>=quart, <b>oz</b>=ounce, <b>#</b>=pound, <b>cl</b>=clove <b>in</b>=inch</small></li> </ol> <small>imf_fishyog1 100907 cic253 <br>©<cite>Andrew Grygus</cite> - ajg@aaxnet.com - Linking and non-commercial use permitted<br><small> <hr size=5 noshade></body></html>