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Liberté yogurt Indian fish

Quantity :

4

Cooking time :

Preparation time:

Ingrédients

  • 5/8 cup Liberté Organic Plain yogurt 2.5% (160 ml)
  • 1 teaspoon flour (5 ml)
  • 1 lb (450gr.) fish (steaks or filets): salmon, cod, flounder or haddock
  • Salt, to taste
  • 1 1/2 teaspoon turmeric (2 ml)
  • 2 tablespoons oil (50 ml)
  • 1 tablespoon butter (25 ml)
  • 2 pinches of cayenne pepper
  • 1 piece ginger root (2,5cm), grated
  • 1 small onion, grated
  • 3 cardamom cloves puree
  • 2 cloves
  • 3 pinches cinnamon powder
  • 2 teaspoons sugar

Preparation

  1. Put yogurt in saucepan. To avoid yogurt spills, add flour mixed with water. Boil on low heat while stirring, then turn heat off.
  2. Rince fish; sprinkle with salt and ½ teaspoon turmeric. Heat oil in skillet, cook fish on medium fire for 2 to 4 minutes on each side. Strain fish and keep hot.
  3. Add butter, cayenne pepper, ginger, onion, remaining turmeric, cardamom, cloves, cinnamon and 1 tablespoon water in skiller. Cook for 5 minutes on low heat.
  4. Pour yogurt, ¼ cup water and sugar in skillet.
  5. When mixture is boiling, put fish back in skillet and cook for 3 or 4 more minutes.
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