Yield: 4 servings
Measure | Ingredient |
---|---|
1½ tablespoon | Canola oil |
2 \N | Dried red chilies |
1 cup | Onion; minced |
1 tablespoon | Garlic; minced |
1 teaspoon | JalapeĀ¤o pepper cored, seeded and minced or to taste |
¼ teaspoon | Turmeric |
2 teaspoons | Ground coriander |
½ cup | Water |
\N \N | Salt |
3 tablespoons | Yogurt |
½ teaspoon | Flour |
¾ teaspoon | Sugar |
1½ pounds | Fish steaks or fillets * cut into 1 1/2\" strips |
2 tablespoons | Cilantro; chopped |
* halibut, swordfish, tuna, whitefish or sea bass Heat the oil in a large skillet and saut the chilies until they blacken. Add the onion and garlic and cook until lightly browned, 2 to 3 minutes. Add the jalape¤o, turmeric and coriander and stir to evenly distribute. Add the water and a pinch of salt and bring just to a boil, then lower the heat and simmer, covered, until the sauce is thick, 10 to 12 minutes.
Meanwhile, put the yogurt, flour and sugar in a small bowl and mix well. When the sauce is ready, stir in the yogurt mixture. Add the fish and 1 tablespoon of the cilantro. simmer, covered, until the fish is just opaque through (cut to test), 5 to 10 minutes. Uncover once and turn the fish pieces. Remove skillet from heat and discard the red chilies. Taste for seasoning, adding a little more salt if necessary. Spoon the fish and sauce onto individual plates, sprinkle with remaining cilantro and serve.
Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95