Fish in Yogurt Curry
Preparation time
20 minutesCooking time
25 minutesServing time
Serves 4
Ingredients
- 3 garlic cloves, crushed
- 3 teaspoons freshly grated ginger
- 1 teaspoon chilli powder, optional
- 2 teaspoons ground turmeric
- 1 cup Farmers Union Greek Style Yogurt
- 4 pieces Spanish mackerel cutlets or other firm fish (1kg)
- ¼ cup vegetable oil
- 2 onions, sliced
- 1 cinnamon stick
- 3 green cardamom pods, split
- 2 cups vegetable stock
Here’s something a little different – fish in yogurt curry! Inspired by spicy and savoury Asian flavours, fish curries are always a good dish to make for the family if they’re a little apprehensive about fish. Aromatic and hearty without being heavy, this curry pairs well with a fluffy serving of Basmati rice. Fun fact, curries taste better the day after as the flavours develop over time. Give this recipe a try! We recommend sticking with milder fishes such as tilapia or mackerel, as you don’t want them to overpower the curry.
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Method
STEP 1
Combine garlic, ginger, spices and yogurt in a large bowl until smooth. Add the fish and toss to coat. Allow to stand for 30 minutes, if time permits.
STEP 2
Heat oil in a large frying pan over low-medium heat. Add onions, cinnamon and cardamom and cook for 10-15 minutes, stirring regularly until onions are dark golden brown. Remove from heat and set aside.
STEP 3
In the same pan, heat over medium-high heat, add the yogurt coated fish to the pan and cook for 3 minutes on each side or until slightly golden. Add the remaining marinade and stock and stir until combined. Reduce heat to low and simmer for 5 minutes or until fish is cooked through. Serve fish curry topped with onions.
