This is a very innovative recipe shared with me by my sister-in-law in the USA. The yoghurt and fish go together to create a yummy saucy curry! Those of you familiar with ‘Punjabi’ pakora kadee will be quick to notice that it is actually a Fish Kadee!
Fish Yoghurt CurryPrint Recipe
- 2lb white fish (Cod, Haddock or Coley), de-scaled or de-skinned, cut into 4x2 inch strips
- 2 tsp salt
- 1 tbs freshly crushed garlic
- 2 tbs fresh lemon juice
- 1 tbs crushed dry coriander
- 1 tbs crushed cumin
- 1 tsp ajwain (optional)
- half tsp turmeric
- 2 tsp red crushed chillies
- enough oil to shallow fry fish
- 4 tbs oil
- 2oz thinly sliced onion
- 2oz crushed tomatoes
- 1 tsp salt
- 1 tsp red crushed chillies (omit for mild)
- Touch of turmeric
- 1 tsp crushed dry coriander
- 2 tbs gram flour
- 1 cup low fat yoghurt
- 1 cup water
- 4 tbs freshly sliced green coriander
- 1 tsp garam masala
- 1 tbs fresh lemon or lime juice
Wash fish in cold water and place in a colander.
Mix all other ingredients, apply to the fish and keep marinated for 20 mins.
Heat a layer of oil in a non-stick frying pan, place 3 or 4 pieces of fish in the pan, turn over in 5 mins (or when brown), then cook for 3 mins on other side.
Using a fish slice gently remove into a flat tray and keep aside.
Add the oil into a large non-stick saucepan or frying pan, add the sliced onions and when golden brown add the tomatoes.
Mix and add salt, chillies, turmeric and dry coriander, mix well and bhun to create a wet masala.
Blend together the gram flour, yoghurt and water in an electric blender or with a fork.
Add the blended mixture to the masala.
Cook the mixture on a low heat for 20mins to reduce the mixture and cook the gram flour.
Just before serving, gently lower the fried fish into this mixture and cook covered (dhum) on a low heat for 5mins or until the fish cooks through.