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Fish, Bengali (D, TNT)
Source: "The Yogurt Cookbook," by Kay Shaw Nelson
Serves: 4

4 portions firm white fish
1 cup plain yogurt, at room temperature
1/2 tsp. turmeric powder
2 tsp. minced fresh ginger
1/2 tsp chili powder
2 tablespoons butter or margarine
1 garlic clove crushed
1 large onion peeled and chopped
1/2 tsp. each ground cloves, cardamom, cinnamon
1 tsp. sugar

Put fish into a shallow dish and cover with yogurt, turmeric, ginger, and chili powder and let marinate for 1 hour.

Heat butter in a skillet and sauté onion and garlic until tender. Stir in the rest of the spices and sugar and cook 1 minute. Add fish and yogurt mixture and cook slowly, covered, about 5 minutes until tender.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A