Spicy fish cooked in yogurt

This recipe requires preparation in advance!

This dish is sympathetically cooked in spices and yogurt in a similar manner to chicken tikka. It is particularly suitable for firm white fish.

Note: a part of this recipe ideally needs to be prepared the day before (although 1 hour marinating is adequate if you are pushed for time)

Spicy fish cooked in yogurt

Plated with potatoes from the garden
Servings:	Serves 4 to 6 people
Calories per serving:	350
Ready in:	1 hour 35 minutes
Prep. time:	1 hour 15 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	3rd November 2012

Best recipe review Colourful food! 5/5 Looks as though it was made of gold! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 675g (1.5 lb) firm white fish; (basa, hoki, cod, halibut, bream, bass) - bones removed and cut into bite-sized chunks
• 2 medium onions, peeled, one finely chopped, one sliced
• 3 cloves of garlic, peeled and crushed
• 2.5 cm (1") peeled root ginger, grated
• 2 teaspoons turmeric powder
• 3 dried red chillies (reduce amount if necessary to your taste) - crushed
• 500 ml (1 large pot) plain natural yogurt - the acidic type, not Greek-style
• 1 teaspoon coriander seeds, ground in a coffee grinder
• Good pinch of salt
• 2 tablespoons ghee
• 1 tablespoon vegetable oil

To garnish

• Freshly chopped coriander, parsley or basil leaves

Method

1. In a pestle and mortar, pound the finely chopped onion, garlic, ginger, chillies, salt and spices so you have a smooth paste.
2. Add the spice mix to a large bowl, add the yogurt and mix well to combine.
3. Add the fish to this mixture and coat well. Refrigerate for at least 1 hour so the flavours infuse. Marinate overnight if possible.
4. Heat the oil and ghee in a wok and gently fry the chopped onions until just coloured - about 5 minutes.
5. Reduce the heat, add the fish and all of the marinade and cook on a gentle heat for 15 minutes.

• 

  Simmering in the wok

• 

  Basa fillets marinading

Serving suggestions

Arrange in a large serving bowl and dress with the chopped herbs - serve with plain boiled rice

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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