| 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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