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