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
Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds.
Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.
In a blender, combine the yogurt and flour and set aside.
Heat 3 tablespoons of the oil in a medium skillet over medium-high heat.
Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute.
Add the onion and cook, stirring, until translucent, about 3 minutes.
Add the garlic and curry powder and cook for another 2 minutes.
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.
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.
Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes.
Season with salt and serve hot, garnished with fresh cilantro.
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.