| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Greek | Fish | 4 | Servings |
INGREDIENTS
| 1 | White fish fillet; 2-1/2 lbs. | |
| 1 | oz | Ghee or butter |
| 1 | ts | Ground fenugreek |
| 4 | Cloves garlic; minced | |
| 1 | sl | (1-1/2 inch) fresh ginger root; peeled and grated |
| 1 | tb | Ground coriander |
| 1 | tb | Ground cumin |
| 1 | ts | Turmeric |
| 1 | cn | (14-oz) tomatoes |
| 1 | ts | Paprika |
| 4 | tb | Cream |
| 8 | oz | (fl) plain yogurt |
| 1/4 | ts | Cayenne pepper |
| 1/2 | ts | Salt |
| Vinegar |
INSTRUCTIONS
From: amanda@gate.net Date: 22 Mar 1995 18:49:23 -0600 Fry fenugreek, garlic and ginger in butter until golden brown. Add coriander, cumin, turmeric and tomatoes. Stir in paprika, cream, yogurt and 12 fl. oz. water and bring to a boil. Simmer until reduced by half. Put in blender or food processor and blend until smooth. Place fish in a baking dish and dust with cayenne and salt. Sprinkle with vinegar, bake at 400F. until vinegar has evaporated. Pour sauce over fish, reduce to 350F., and bake an additional 30 minutes. Garnish with thin slices of lemon and bake another 7 minutes. Serve hot. from Favorite Indian Food by Diane Seed REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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