Indian Fish In Cashew Pistachio Sauce Recipes

SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO

Steps:

• Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.
• In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.
• Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.
• Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)
• Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.
• In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.
• Garnish with pistachios and cilantro sprigs, and serve immediately.

INDIAN FISH CURRY

Steps:

• Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
• Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
• Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

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.

GRILLED FLATFISH WITH PISTACHIO-HERB SAUCE

Steps:

• Sauce:
• Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.
• Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt if needed.
• Fish and assembly:
• Prepare a grill for medium heat. Using a chef's knife, cleaver, or serrated knife, cut fish crosswise into 2"-4"-wide planks (the larger the fish, the wider the planks); halve planks if fish is large. Pat fish dry, rub all over with oil, and season with salt and Aleppo-style pepper. Grill fish, undisturbed, until about 70 percent cooked through (use a knife to slide into flesh to check), about 5 minutes. The skin should release easily from the grate when the fish is ready to turn. If it's sticking, keep cooking.
• Using a large fish spatula, turn fish over and grill until cooked through (fish is done when a paring knife easily pierces the flesh along the side), about 2 minutes.
• Transfer fish to a platter and spoon sauce over.

PISTACHIO CREAM SAUCE

Steps:

• Heat oil in medium sauté pan.
• Sauté Onions until Translucent (not caramelized).
• Add pistachios and enough olive oil to lightly coat.
• Cook for about a minute, the pistachios should not change color.
• Add cream until heated throughout.
• Remove from heat.
• Add seasonings to taste.
• Serve over pasta of choice.
• Top with grated cheese.

INDIAN FISH IN CASHEW-PISTACHIO SAUCE

Steps:

• In bowl combine turmeric and 1/4 t salt. Coat fish. Set aside In 2 T oil, fry fish 1 minute. Remove. Add 1 T oil to skilled. Fry onion 10 minutes til brown, add ginger and green chili for few seconds. Add cashews, pistachios, 1/4 t salt and water. Bring to boil. Simmer, covered 8 minutes. Add fish Simmer 3-5 minutes.