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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe found .au There is a video there of Neil Perry making this dish. This was easy and tasty. Posting it here for safe keeping. I made it with hoki fillets but any mild white boneless fish pieces would be good. The stock is not essential - water is fine. Ingredients:
3/4 cup olive oil |
1 large onion, sliced |
1 tablespoon minced ginger |
2 garlic cloves, finely sliced |
2 teaspoons sea salt |
1 1/2 teaspoons garam masala |
2 teaspoons paprika |
1 1/2 teaspoons turmeric |
1/2 cup chicken stock |
400 g boneless skinless cod, cut into 4cm pieces |
3/4 cup plain thick yogurt |
20 ml lime juice |
Directions:
1. Heat olive oil in a small frying pan, add onion, ginger, garlic and salt and sweat over low-medium heat for 10 - 15 minutes, stirring occasionally, or until onion is soft and starting to caramelize.
2. Add spices and cook, stirring constantly for 1-2 minutes or until aromatic.
3. Add stock or water and simmer for 5-10 minutes.
4. Add fish to pan and stir gently to cover fish with sauce and simmer for 2 minutes.
5. Add yoghurt and lime juice, remove from heat and stir gently.
6. Serve with steamed rice.
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