We have a bunch of sole laying around in the freezer and the husband was craving this fish dish for awhile now. I decided to make it tonight...when I'm sick and in a terrible mood. Smart. Me in a bad mood in the kitchen is not a good mix. Unspeakable things happen.
This recipe comes from an Indian cook book we got years ago: Indian Cooking: The food and the Lifestyle.
Butterfish in Chili Yoghurt
Serves 4
2 tablespoons of vegetable or peanut oil
1 Large Onion Sliced
1 teaspoon of ginger paste (it calls for about 1inch of gingerroot but we didn't have any. If you do then finely chop it)
1/2 teaspoon of salt
1.4 teaspoon of turmeric
Pinch of ground Cinnamon
Pinch of ground Cloves
Generous 3.4 cup of plain yoghurt
1 tablespoon of flour
Small pinch of Chili Powder
Salt and Pepper
4 skinless butterfish (we used sole)
2 tablespoons of Ghee (I found this to be waaaay too much Ghee. I think about 1 teaspoon per two fish is enough)
2 fresh fat Chilies, seeded and finely chopped
Instructions
Add the oil to a pan then saute the onions till golden brown on high heat. Once golden brown add the ginger and stir for about a minute.
Then you add the turmeric, cinnamon, and cloves to the onions. Stir in for about 30 seconds.
Add the yoghurt and stir.
Yoghurt, onions, and spices.
Chop the chilies finely and place aside.
Once the mixture has cooled a little, put it in a blender and blend until a paste forms.
Place the flour, chili powder and salt and pepper on a plate. Take your fish and lightly dust the fillets.
Place them in a pan on medium heat, cook for about 3 minutes (or till golden brown) on each side. Pour in some of the yoghurt sauce to reheat and then place on a plate.
Sprinkle some of the chilies on top and there you go! Serve with rice or couscous.
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