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.
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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