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Fish in Yoghurt Sauce Recipe

Fish in Yoghurt Sauce is a popular Indian Curries
Author :
 
On :
Monday, 24 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • To Marinate:
  • Fish – 400 grams
  • Turmeric – 1 tsp
  • Salt – to taste
  • To Grind:
  • Cardamom – 4 nos
  • Cloves – 4 nos
  • Cinnamon Stick – 2 inch
  • Ginger-Garlic Paste – 2 tbsp
  • Onion – 2 medium size
  • Water – 50 ml
  • Other:
  • Red Chilli powder – 1/2 tsp
  • Turmeric powder – ¼ tsp
  • Bay Leaf – 2 nos
  • Salt – to taste
  • Mustard oil – 3 tbsp
  • Ghee – 1 tbsp
  • Green chillies – 2 de-seeded (optional)
  • Water – 100 ml
  • Mix Together:
  • Yoghurt – 1 cup (250 ml)
  • Brown sugar (Cane Sugar) – 1 tsp
  • How to Make Fish in Yoghurt Sauce:

    1. Cut fish into small bite size pieces of 1 inch X 1 inch size. Wash and clean fish thoroughly, drain.
    2. Rub turmeric and salt and marinate for about 10 minutes.
    3. Roughly chop onion and all under ‘to grind’ to a smooth paste.
    4. Heat a non-stick fry pan and heat oil and ghee.
    5. Fry fish on each side for about 4 minutes on medium flame, if you are using a flat fish. If you have cut the fish into cubes, fry each side for about 2-3 minutes.
    6. Remove to a plate.
    7. In the remaining oil add the bay leaves, stir for 30 seconds.
    8. Add the ground paste and stir for about 5-8 minutes till all the raw tastes leave and oil separates.
    9. Now add red chilli powder, turmeric powder and stir for another 3 minutes.
    10. Add the salt to taste.
    11. Now add yoghurt little at a time while stirring the paste constantly.
    12. Add water and the fried fish and simmer for a further 10 minutes on low flame.
    13. Serve immediately with steamed basmati rice and Bengali style dal.




     

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