| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, India, Spicy and h, Gitte |
4 |
Servings |
INGREDIENTS
| 1 |
kg |
White fish without skin and bone |
| 25 |
g |
Ghee or butter |
| 1 |
ts |
Bukkehornsfr=F8; mashed |
| 4 |
|
Cloves garlic; minced or pressed |
| 4 |
|
Cm ginger root; grated |
| 1 |
tb |
Coriander; mashed |
| 1 |
tb |
Cumin powder |
| 1 |
ts |
Turmeric |
| 400 |
g |
Tomatoes, canned; peeled |
| 1 |
ts |
Paprika |
| 1/2 |
dl |
Cream |
| 2 1/2 |
dl |
Yogurt |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Salt |
|
|
Vinegar |
|
|
Lemon slices |
| 3 1/2 |
dl |
Water |
INSTRUCTIONS
STEP 1 Melt the ghee or butter and cook bukkehornsfr=F8, garlic and ginger
root. After a while, add coriander, cumin, turmeric and tomatoes. After
some time, stir in paprika, buttermilk, yogurt and app. the water. Boil
until the sauce is reduced to half and the blend it.
STEP 2 Put the fish in a large bowl and add som cayenne pepper, salt and
vinegar to the fish. Put it in the oven for 5 min. at 200 degrees celcius
until the vinegar is disappeared. Pour the sauce over the fish, reduce the
heat in the oven to 180 degrees celcius and cook for app. 30 min. Put lemon
slices on top the last 5 min. in the oven. Serve with basmati or jasmin
rice.
Recipe By : Diane Seed
Posted to MC-Recipe Digest V1 #295
Date: Mon, 11 Nov 1996 21:08:17 +-100
From: Jesper Kennebo <kennebo@pop.agora.dk>
Suggested Wine: Dry White Wine
Serving Ideas : With basmati or jasmin rice.
NOTES : This is absolutely one of our favourites. It is best with fish=20
like cod etc.
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