Fish in Yogurt Sauce

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 300 g fish fillet (s), fresh, diced
  • 0.5 teaspoon ½ turmeric, ground
  • 3 teaspoons mustard seeds, yellow
  • 2 teaspoons whole coriander
  • 1 teaspoon chilli pepper (s), small red, dried, extra hot
  • 1 teaspoon cumin, whole
  • 1 piece (s) ginger, about the size a thumb, finely chopped
  • 2 clove (s) garlic, finely chopped
  • 1 tablespoon ghee or clarified butter
  • 3 onion (s), cut into fine rings or chopped
  • 250 g natural yourt (cream yourt, 10% fat, e.. Greek)
  • 0.5 teaspoon ½ fenugreek
  • 1 chilli pepper (s), green
  • Cardamom, 5 green capsules it
  • 1 stick cinnamon, approx. 4 cm long
  • 4 carnation (s)
  • 1 teaspoon sugar
  • 2 tomato (s), pitted and chopped
  • 2 tablespoon tomato paste, 3-fold concentrated
  • 2 tablespoon raisins
  • Lemon juice
  • salt
  • 350 ml water
Fish in Yogurt Sauce
Fish in Yogurt Sauce

Instructions

  1. Sour the fish with the lemon juice, season with salt, marinate and rinse before use.
  2. It is best to roast the coriander in a saucepan with a glass lid over medium heat without oil until it is fragrant. Make sure that it does not burn. The lid serves to prevent the grains from jumping out of the pot. Do the same with the cumin.
  3. Coriander, cumin, 1 teaspoon dried chili peppers and mustard seeds e.g., grind in a coffee grinder. Then mix with the turmeric, ginger, garlic and 350 ml water and set aside.
  4. Heat the ghee or clarified butter in a pan over medium heat. Fry the fenugreek, cardamom pods, cinnamon stick, green chilli pepper and cloves for about 1 minute. Add the onions and roast for about 10 minutes until golden brown. Now add the spice-water mixture with tomato paste and raisins and simmer for about 10 minutes. Add tomatoes and sugar. Then simmer until the desired consistency (not too runny or too thick) is achieved.
  5. Reduce the heat and add the yoghurt, stirring constantly, and cook for about 3 minutes while stirring. If the sauce gets too thick, add a little more water. Then season with salt. Now place the fish pieces in the sauce and cook for about 3 minutes. Turn it over and let it steep for another 3 minutes. Serve hot.
  6. Basmati rice or naan go well with it.
  7. Tip: This sauce also goes well with chicken breast. Then leave out the lemon juice and allow a little more cooking time for the chicken.
  8. Roasting and freshly grinding the spices gives the dish the right aroma and cannot be compared with the ready-ground spices. The effort is guaranteed to be worth it.

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