All-Fish-Seafood-Recipes.com

Serves/Makes: 3

Ingredients:

• 1 pound trout or lemon sole fillets, cut into pieces
• 1/2 teaspoon ground turmeric
• 1/2 cup mustard oil
• 2 bay leaves
• 2 green chilies, sliced
• 2 onions, finely chopped
• 1/2 inch ginger root, finely chopped
• 1/2 cup natural (plain) yoghurt*
• l teaspoon sugar
• 1/2 cup water
• l teaspoon ghee**
• 1/2 teaspoon garam masala***
• 1/2 teaspoon salt

How to cook Indian Trout Simmered in Yogurt:

• Mix together the turmeric and salt and rub over the trout. Leave to marinate for at least 30 minutes.
• Heat the mustard oil and fry the trout until golden brown. Remove the fried trout from the pan and set aside.
• Remove all but 2 tablespoons of oil from the pan then fry the bay leaves and chilies for 1 minute.
• Add the onions and fry until golden. Add the ginger and fry f or 2 minutes.
• Stir in the yogurt and sugar. Add the fried trout pieces and stir to coast tem in the sauce. Add a little salt, if necessary, stir in the water, cover and simmer for about 15 minutes until fish is cooked.
• Stir in the ghee, sprinkle with the garam masala and serve hot with steamed rice, okra and chapattis****.

Comments:

*Yogurt (yoghurt) - In India, this is called dahi or curd and is always unflavored. Natural yogurt should be used, and if possible choose one with a definite sour flavor. Goat-milk yogurt or Greek yogurt is most suitable.
**Ghee is the name for anhydrous butter fat in India. It is used especially, but not exclusively, for cooking meat, and it is essential for many Indian dishes.
***Garam masala is a blend of ground spices common in the Indian, Bangladeshi and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'.
****Chapati or chapatti. Chapati is a staple flat bread of North India and Western India.

This recipe for Indian Trout Simmered in Yogurt serves/makes: 3

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Main Ingredient: Trout
Preparation Method: Poached/Simmered
Cuisine: Indian