Ingredients
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1
-
3 - 4
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4
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2 - 3
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2
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Indian spiced fish in creamy, yoghurt sauce,Depending on how many chilies you use, this is a mildly spiced and lovely aromatic dish. use small plaice fillets, rolled up and secured with a wooden skewer (remove them before serving) for this fish dish, but it is just as nice with other white fish. Serve with plain white rice, green peas and a cucumber salad.,We enjoyed this recipe very much. Used Haddock and it worked nicely. Didn’t have fenugreek seeds so substituted with 1/2 tsp. ground mustard. Next time will probably experiment with a few additional spices, will make sure use large chunks of fish to avoid it from getting flaky too fast. Thanks for the recipe- pleasant and different.,We loved it ! I liked your idea of using small rolled fillets and did so with basa fillets cut into thin strips and rolled. The sauce is delightful. I toasted the fenugreek seeds in the same frypan as I then proceeded to prepare the dish in; the essence that remained behind surely was a bonus in flavoring the onions. Thanks for posting !
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Steps
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1
Done
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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. |
|
2
Done
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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. |
