Deep-fried, barbecued or roasted; Fish tastes great. But, when you try to make a fish gravy, you are not sure. At times, the original flavor of the fish is lost and the ingredients added in the gravy over- power the whole dish, thus spoiling it. Well, here is a recipe for a very delicately flavored fish gravy made with yogurt which assures you that the original flavor of the fish is completely retained.
Almost all the important spices are used and these blend smoothly with the yogurt’s natural flavor. If you are a lover of sea food, then this dish is a MUST TRY. Preferably, a firm-fleshed white fish should be used with this gravy.
Another convenient point about this recipe is that you can make the gravy in advance and then simmer the fish just before you are ready to eat.
Serves 4
2 tbs. vegetable oil
1 large onion, finely chopped
2 green chillies, whole
2 tsp. garlic paste
1 rounded tsp. ginger paste
¾ tsp. turmeric powder
2 tsp. coriander powder
20g almonds, soaked, peeled and ground
180ml yoghurt, beaten
1 medium tomato, cut into large pieces
4 x 175g portions of halibut or haddock fillets, cleaned
salt and freshly ground pepper to taste
¾ tsp. garam masala
handful of chopped fresh coriander, stalks and leaves
Heat the oil in a large non-stick frying pan. Add the onion and fry until golden and shriveled, about 10 minutes. Add the chilli, garlic and ginger and cook for 30 seconds. Add salt, turmeric and coriander powder and stir for another 30 seconds. Add the yogurt and almonds, over a low heat and stir to incorporate. Add a splash of hot water at the same time. Simmer over a low flame for 10 minutes. If the yogurt looks grainy, turn the heat up and stir, it will come back together.
Add tomatoes and cook until softened, about 6 minutes, adding splashes of hot water whenever the pan starts to dry out.
Stir in 150ml water and bring to a boil. Add the fish, bring the heat down, cover and simmer until the fish is tender, about 5 minutes for the halibut, turning halfway. The gravy should be thick but not clinging to the fish. If the gravy is too watery, remove the fish and boil down the gravy until you have the right consistency. Sprinkle over the garam masala and coriander and serve.
