Monday, April 13, 2015

Fish in Yogurt Gravy

Fresh Fish Steaks / Fillets  - 5 (I used red snapper here)
Oil - 2 tbsp, if possible use mustard oil
Green Cardamom - 1
Cinnamon - 1 inch stick
Cloves - 4
Bay Leaf - 1
Dried Whole Red Chilies - 2
Red Onion - 1 small, finely grated
Plain Whole Milk Yogurt - 1 cup
Water - 1/2 cup
Gramflour / Besan - 1 tbsp
Turmeric Powder - 1 tsp (reduce the quantity if you want a light yellow gravy)
Green Chili - a couple, depending on your taste
Raw Sugar - 1/2 tsp

Apply a little bit of turmeric and salt to the fish pieces. Heat a skillet with a little mustard oil and shallow fry the fish steaks till light brown on both sides. Keep aside.

Beat the yogurt well. Add a tbsp of besan, salt, sugar, turmeric, mix well and keep aside

Heat a heavy bottomed pan. Add mustard oil and once the oil is hot, add cardamom, cinnamon, cloves, bay leaf and dried reed chili. Then add the grated onion and cook on low fire till the onion begins to caramelize.

Remove the pan from the heat and keep aside for a few minutes. Slowly add the yogurt mixture and  green chilies and bring the pan back to low heat. Gradually increase the heat and cook on medium heat till the gravy reaches desired consistency. Add the fried fish steak and simmer for a minute more. You could also reduce the gravy considerably and make it a dry curry.

Serve hot with steamed rice.

Adapted from

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