Spicy fish cooked in yogurt

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Simmering in the wok

Basa fillets marinading

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)

Ingredients

• 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.

Serving suggestions

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