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  •  Recipe help, please! (7+ / 0-)

    Does anyone have recipes for spicy Indian or Mediterranean dishes with yogurt-based sauces?  If it involves lamb or fish, all the better.



    •  I'd try this sometime for sure... (2+ / 0-)
      Recommended by:
      historys mysteries, m00finsan

      "To do is to be." - Plato "To be is to do." - Aristotle "Dooby Dooby Do." - Sinatra

      by paulitics on Sat Mar 13, 2010 at 02:45:08 PM PST

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    •  Dahi Machi: (0+ / 0-)

      Caution:  do not overcook the fish fillets.  It is easy to do and you will cry if you ruin this dish.  Courtesy of Julie Sahni's fabulous Classic Indian Cooking.  Not cheap hardbound, but worth every penny.

      For 4

      1 pound boneless, skinless haddock fillets
      8 tablespoons light vegetable oil (canola is best)
      1/4 cup all-purpose flour
      2 cups finely chopped onions
      1 1/2 tablespoons finely chopped fresh ginger root
      1/8 teaspoon turmeric (if you don't have a 1/8 teaspoon, just dust a little into the sauce.)
      3/4 teaspoon Kosher salt
      pinch each of ground cinnamon and clove
      2 tablespoons finely chopped fresh coriander leaves
      2 to 4 green chillies, seeded and minced very fine

      Rinse the fillets in cold water and pat dry.  Cut into 1 x 2 inch pieces and set aside.

      Heat 3 or 4 tablespoons oil in a shallow non-stick pan over medium-high heat.  Dust fillet pieces lightly in flour and add to the pan in one layer.  Do not overlap.  Fry until lightly browned, about one minute.  Flip, repeat.  You want the fish seared on both sides.  Remove when done, add more oil if needed, and repeat until all pieces are seared.

      Add remaining oil to the pan along with the onions.  Fry them until they turn butterscotch brown, about 15 minutes.  Stir constantly to prevent burning.  Add ginger and fry an additional minute.  Add the turmeric, salt, cinnamon, clove, stir rapidly for 15 seconds, then add yogurt.  Turn off the heat.

      Pour the sauce into either a blender or food processor and puree into a velvety smooth sauce.  Pour back into the pan and turn heat on low.  Let the sauce just simmer until hot and bubbling, then add your fried fish pieces, along with any collected juices.  Make sure all pieces are well-coated, then cover and simmer 3 to 4 minutes, no more.  Serve sprinkled with chillies and coriander.

      This is a Bengali dish, and you definitely want basmati rice with this.  Sahni recommends plain steamed rice, but I love green coriander pods in mine.  Saute some broccoli in ghee and turmeric, and you have yourself a fabulous meal.

      "Fighting Fascism is Always Cool." -- Amsterdam Weekly, volume three, issue 18 (-8.50, -7.23)

      by Noor B on Sat Mar 13, 2010 at 04:03:20 PM PST

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