Bengali-Style Fish in Yogurt Curry

Bengali-Style Fish in Yogurt Curry
Bengali-Style Fish in Yogurt Curry might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 398 calories, 19g of protein, and 33g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up cilantro, flour, caraway seeds, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds.
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Cayenne PepperCayenne Pepper
Caraway SeedsCaraway Seeds
Black PepperBlack Pepper
TurmericTurmeric
2
Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.
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TilapiaTilapia
3
In a blender, combine the yogurt and flour and set aside.
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YogurtYogurt
All Purpose FlourAll Purpose Flour
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BlenderBlender
4
Heat 3 tablespoons of the oil in a medium skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute.
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Mustard SeedsMustard Seeds
6
Add the onion and cook, stirring, until translucent, about 3 minutes.
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OnionOnion
7
Add the garlic and curry powder and cook for another 2 minutes.
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Curry PowderCurry Powder
GarlicGarlic
8
Add the cream and the yogurt mixture and bring to a simmer. Reduce the heat to low and simmer until the sauce is thick, about 5 minutes.
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YogurtYogurt
CreamCream
SauceSauce
9
In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side.
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FishFish
Cooking OilCooking Oil
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Frying PanFrying Pan
10
Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes.
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YogurtYogurt
FishFish
11
Season with salt and serve hot, garnished with fresh cilantro.
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Fresh CilantroFresh Cilantro
SaltSalt
12
From Flavors First: An Indian Chef's Culinary Journey by Vikas Khanna. Recipes copyright © 2011 by Vikas Khanna; photography © 2011 Vikas Khanna, Andrew Blackmore-Dobbyn, and Ronnie Bhardwaj. Published by Lake Isle Press.

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.
Menage a Trois Limelight Pinot Grigio
Menage a Trois Limelight Pinot Grigio
Ménage à Trois Limelight shines a spotlight on refreshing citrus flavors in the most dazzling way. Limelight is a new star with sexy orange blossom aromas that lead to zesty key lime and mouthwatering Granny Smith apple flavors that make you pucker up. A touch of honeysuckle sweetness and minerality balance the pronounced citrus notes before the curtains drop with a refreshingly crisp finish.
DifficultyHard
Ready In45 m.
Servings6
Health Score9
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