Bengali-Style Fish in Yogurt Curry
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- salt
- 1 tablespoon all-purpose flour
- 1 1/4 cups heavy cream
- 1 tablespoon curry powder
- 1 tablespoon black mustard seeds
- 1/2 teaspoon ground turmeric
- 1 tablespoon finely chopped garlic
- 5 tablespoons vegetable oil
- 1 medium red onion, finely chopped
- Carbohydrate 9 g(3%)
- Cholesterol 108 mg(36%)
- Fat 33 g(50%)
- Fiber 1 g(5%)
- Protein 19 g(39%)
- Saturated Fat 13 g(65%)
- Sodium 469 mg(20%)
- Calories 398
Preparation 1. Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator. 2. In a blender, combine the yogurt and flour and set aside. Heat 3 tablespoons of the oil in a medium skillet over medium-high heat. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and curry powder and cook for another 2 minutes. Add the cream and the yogurt mixture and bring to a simmer. Reduce the heat to low and simmer until the sauce is thick, about 5 minutes. 3. In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side. Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes. 4. Season with salt and serve hot, garnished with fresh cilantro. From Flavors First: An Indian Chef's Culinary Journey by Vikas Khanna. Recipes copyright © 2011 by Vikas Khanna; photography © 2011 Vikas Khanna, Andrew Blackmore-Dobbyn, and Ronnie Bhardwaj. Published by Lake Isle Press.
Preparation 1. Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator. 2. In a blender, combine the yogurt and flour and set aside. Heat 3 tablespoons of the oil in a medium skillet over medium-high heat. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and curry powder and cook for another 2 minutes. Add the cream and the yogurt mixture and bring to a simmer. Reduce the heat to low and simmer until the sauce is thick, about 5 minutes. 3. In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side. Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes. 4. Season with salt and serve hot, garnished with fresh cilantro. From Flavors First: An Indian Chef's Culinary Journey by Vikas Khanna. Recipes copyright © 2011 by Vikas Khanna; photography © 2011 Vikas Khanna, Andrew Blackmore-Dobbyn, and Ronnie Bhardwaj. Published by Lake Isle Press.
