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  • Fish With Curried Yogurt Sauce

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    Fish With Curried Yogurt Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lb hard white fish, such as halibut or possibly cod
    • 2 c. plain yogurt
    • 1 tsp cardamom pods crushed
    • 1 tsp cumin seeds crushed (or possibly use grnd cumin)
    • 1 tsp freshly-grnd black pepper
    • 1/2 tsp salt
    • 2 quart vegetable oil for frying
    • 3/4 c. flour
    • 1/2 c. lowfat milk
    • 3/4 c. fresh or possibly dry breadcrumbs
    • 1 c. plain yogurt
    • 1 tsp curry pwdr
    • 1 tsp grated fresh ginger
    • 1/2 tsp grnd cumin Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. In a small bowl, combine the sauce ingredients and stir to mix. Taste for seasoning and chill till needed.
    2. Rinse the fish fillets in cool water and dry thoroughly with paper towels. Cut the fillets into 1/2-inch strips.
    3. In a shallow dish, combine the yogurt, cardamon, ginger, cumin, pepper and salt. Add in the fish strips to the yogurt mix and stir to thoroughly coat. Cover and chill for at least 1 and up to 4 hrs.
    4. Heat about 2 inches of oil to 375 degrees in a deep-fryer. Put the flour in one shallow dish and season it with salt and pepper. Put the lowfat milk in a second shallow dish and the breadcrumbs in a third.
    5. Take a strip of fish from the yogurt mix and scrape the yogurt off with your fingers. Put the fish in the flour and turn with two forks to thoroughly coat. Shake off the excess. Dip in the lowfat milk and allow the excess lowfat milk to drip off, then coat the piece of fish with the breadcrumbs.
    6. Fry the fish a few pcs at a time till well browned, 2 to 3 min. Transfer to paper towels to drain and keep hot in a low oven while you finish frying the fish.
    7. Serve immediately with the curry sauce alongside.
    8. This recipe yields 4 to 6 servings.

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