Fish In Spicy Yoghurt Sauce Food

YOGURT AND SPICE MARINATED SALMON

Steps:

• Preheat your oven to 500°F (260°C). Line a rimmed baking sheet with parchment paper.☞TESTER TIP: Be certain to turn the fan on your oven or exhaust or the burnt-on remnants of last weekend's apple pie will suddenly fill the kitchen.
• In a medium bowl, stir together the Greek yogurt, garlic, harissa, turmeric, paprika, lime zest and juice, olive oil, and salt and pepper. Taste and adjust seasoning, if needed.
• Add the salmon and toss to coat. (You can cover and refrigerate this for up to an hour or two if need be but it's not at all necessary.) Spread the salmon on the prepared baking sheet.
• Roast the salmon until it's the same color throughout, about 10 minutes.
• Serve the salmon immediately with tortilla wraps, tomatoes, finely sliced onion, cilantro, and Greek yogurt.

PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT

Steps:

• Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
• Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
• Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
• While fish cooks, stir together all ingredients for spicy yogurt.
• Serve fish with spicy yogurt on the side.

SALMON WITH YOGURT-CURRY SAUCE

Steps:

• If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
• If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
• Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
• After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.

FRESH YOGURT SAUCE FOR GRILLED MEAT OR FISH

Steps:

• Mix everything well together and serve chilled.

INDIAN SPICED FISH IN CREAMY, YOGHURT SAUCE

Steps:

• Heat the butter and fry the onions until limp, add the green chilies and the ginger, fry for a few minutes Mix yoghurt, cream, turmeric, fenugreek and the cardamom, add this to the frying pan and simmer for 10 to 15 minutes.
• Add the fish to the sauce, simmer for another 10 minutes or until the fish is done Transfer to a serving dish and sprinkle the coriander over it.

FISH IN SPICY YOGHURT SAUCE

Steps:

• Cut the fish into large pieces and remove any bones.
• Mix together the turmeric, salt, chile powder and cumin powder.
• Combine the spice mixture with the lime or lemon juice, then sprinkle amd rub over the fish pieces.
• Allow to marinate for 15 minutes.
• Place the onion, ginger, chile, cilantro and water in a food processor or blender container, and process or blend to a smooth paste.
• Lightly whisk the yoghurt and extra water together, then combine with the blended paste.
• Pour over the fish pieces, and mix well, ensuring each piece is well coated.
• Marinate the fish for a further 30 minutes, turning the pieces from time to time.
• Shake any excess marinade from the fish, and set aside, reserving the marinade.
• Meanwhile steep the saffron threads in the hot milk, and set that aside also.
• Heat the ghee or vegetable oil in a heavy-bottomed saucepan over medium-high heat.
• Add the sliced onion and stir and saute until a light golden colour.
• Add the raisins or sultanas and saute for 1 minute.
• Next, stir in the garam masala, salt, cilantro and the hot milk containing the saffron threads.
• Add the reserved marinade, bring to the boil, lower heat, and simmer for 4 minutes.
• Add the marinated fish pieces and simmer gently until the fish is cooked, about 5 minutes, depending on the thickness of the fish pieces.
• If desired, serve with a sprinkling of lightly cooked green peas.