Fish In Spicy Yoghurt Sauce Recipes

PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT

Steps:

• Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
• Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
• Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
• While fish cooks, stir together all ingredients for spicy yogurt.
• Serve fish with spicy yogurt on the side.

INDIAN SPICED FISH IN CREAMY, YOGHURT SAUCE

Steps:

• Heat the butter and fry the onions until limp, add the green chilies and the ginger, fry for a few minutes Mix yoghurt, cream, turmeric, fenugreek and the cardamom, add this to the frying pan and simmer for 10 to 15 minutes.
• Add the fish to the sauce, simmer for another 10 minutes or until the fish is done Transfer to a serving dish and sprinkle the coriander over it.

FISH IN SPICY YOGHURT SAUCE

Steps:

• Cut the fish into large pieces and remove any bones.
• Mix together the turmeric, salt, chile powder and cumin powder.
• Combine the spice mixture with the lime or lemon juice, then sprinkle amd rub over the fish pieces.
• Allow to marinate for 15 minutes.
• Place the onion, ginger, chile, cilantro and water in a food processor or blender container, and process or blend to a smooth paste.
• Lightly whisk the yoghurt and extra water together, then combine with the blended paste.
• Pour over the fish pieces, and mix well, ensuring each piece is well coated.
• Marinate the fish for a further 30 minutes, turning the pieces from time to time.
• Shake any excess marinade from the fish, and set aside, reserving the marinade.
• Meanwhile steep the saffron threads in the hot milk, and set that aside also.
• Heat the ghee or vegetable oil in a heavy-bottomed saucepan over medium-high heat.
• Add the sliced onion and stir and saute until a light golden colour.
• Add the raisins or sultanas and saute for 1 minute.
• Next, stir in the garam masala, salt, cilantro and the hot milk containing the saffron threads.
• Add the reserved marinade, bring to the boil, lower heat, and simmer for 4 minutes.
• Add the marinated fish pieces and simmer gently until the fish is cooked, about 5 minutes, depending on the thickness of the fish pieces.
• If desired, serve with a sprinkling of lightly cooked green peas.

TURKISH-SPICED HALIBUT SKEWERS WITH YOGURT SAUCE

Steps:

• Cut halibut into large chunks of equal size and thread onto skewers. You should have 4 kebabs weighing about 6 ounces each. Lay them in a shallow dish. Season on both sides with salt and pepper.
• In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves. Add olive oil and stir together. Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
• Put yogurt in a small bowl. Season with salt and pepper, then add garlic paste, cayenne and cucumber. Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest. Stir to combine. Set aside.
• Heat a grill or broiler. When it is hot, cook skewers for about 2 minutes per side, until just opaque. (Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.) Transfer to a serving platter. Sprinkle with remaining herb mixture. Serve with yogurt sauce on the side.