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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Ingredients:
1 tablespoon canola oil |
1 tablespoon onion, chopped |
2 cloves garlic, minced |
1 1/2 lbs monkfish, tail or 1 1/2 lbs other sturdy fish, such as haddock,cut into 1 1/2 inch chunks |
1 tablespoon curry powder |
1 cup chopped tomato (fresh or canned) |
1 cup nonfat plain yogurt |
Directions:
1. Heat oil in a skillet over medium heat.
2. Add onion and cook until they begin to soften, about 5 minutes.
3. Add Garlic and cook for 1 minute.
4. Add fish pieces to the skillet and season with a little salt and pepper.
5. Cook, stirring, until the fish pieces lose thier translucency, about 3 minutes.
6. Stir in curry powder followed by the tomatoes.
7. Cook until bubbling hot.
8. Reduce the heat and stir in the yogurt.
9. Heat for 1 or 2 minutes, but do not boil.
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