| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Indian |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 4 |
|
Pods cardamom |
| 1/2 |
|
Stick cinnamon |
| 8 |
|
Whole black peppercorns |
| 8 |
|
Whole cloves |
| 2 |
tb |
Fresh ginger root; grated |
| 1 |
lg |
White onions; sliced 1/4" thick |
| 1 1/2 |
c |
Water |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Cayenne |
| 4 |
|
Cloves garlic; minced |
| 1 |
c |
Lowfat yogurt |
| 1 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 3 |
lb |
Salmon, fileted, deboned; cut into 2" sections |
INSTRUCTIONS
1. Heat oil in heavy pan over high heat. Add cardamom pods, cinnamon
stick, peppercorns, and cloves. When this mixture starts sputtering, add
onions and grated ginger. Cook until carmelized, stirring very frequently
and watching heat. If mixture gets too hot, add some cold water. 2.
Reduce heat to medium. Stir in water, turmeric, cayenne, garlic, lowfat
yogurt, salt, and sugar. 3. Add chunks of fish, lower heat, cover and
simmer until fish is cooked.
Recipe By : Mrinal Roy (Rooby's Father-In-Law)
Posted to MC-Recipe Digest V1 #269
Date: Mon, 28 Oct 1996 23:17:13 -0800
From: Rooby <rooby@shell.masterpiece.com>
NOTES : This is an absolutely fantastic dish! Serve with pullao.
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