Fish in chile-yogurt sauce

4 servings

Ingredients

Quantity Ingredient
1½ tablespoon Canola oil
2 Dried red chilies
1 cup Onion; minced
1 tablespoon Garlic; minced
1 teaspoon Jalape¤o pepper cored, seeded and minced or to taste
¼ teaspoon Turmeric
2 teaspoons Ground coriander
½ cup Water
Salt
3 tablespoons Yogurt
½ teaspoon Flour
¾ teaspoon Sugar
1½ pounds Fish steaks or fillets * cut into 1 1/2\" strips
2 tablespoons Cilantro; chopped

Directions

* halibut, swordfish, tuna, whitefish or sea bass Heat the oil in a large skillet and saut‚ the chilies until they blacken. Add the onion and garlic and cook until lightly browned, 2 to 3 minutes. Add the jalape¤o, turmeric and coriander and stir to evenly distribute. Add the water and a pinch of salt and bring just to a boil, then lower the heat and simmer, covered, until the sauce is thick, 10 to 12 minutes.

Meanwhile, put the yogurt, flour and sugar in a small bowl and mix well. When the sauce is ready, stir in the yogurt mixture. Add the fish and 1 tablespoon of the cilantro. simmer, covered, until the fish is just opaque through (cut to test), 5 to 10 minutes. Uncover once and turn the fish pieces. Remove skillet from heat and discard the red chilies. Taste for seasoning, adding a little more salt if necessary. Spoon the fish and sauce onto individual plates, sprinkle with remaining cilantro and serve.

Simply Seafood Winter 1995

Submitted By DIANE LAZARUS On 01-19-95

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