Fish in Yoghurt Sauce

Recipe by
Total Time:
30 mins
Serves:
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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

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

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