Pomfret in Chilli Yogurt
Ingredients:
2 tbsp vegetable or groundnut oil
1 large onion, sliced
4-cm/11/2-inch piece fresh ginger, finely chopped
1/2 tsp salt 1/a tsp ground turmeric
pinch of ground cinnamon
pinch of ground cloves
200 ml/7 fl oz natural yogurt
1 tbsp plain flour small pinch of chilly powder
4 skinless pomfret fillets, about 150 g/51/2 oz each, wiped dry
30 g/1 oz ghee or 2 tbsp vegetable or groundnut oil salt and pepper
2 fresh fat green chilies, deseeded and finely chopped, to garnish
Method:
1. Heat the oil in a large frying pan over a medium-high heat. Add the onion and fry stirring, for 8 minutes, or until it is soft and dark golden brown. Add the ginger and stir around for a further minute.
2. Stir in the salt, turmeric, cinnamon and cloves and continue stirring for 30 seconds. Remove the pan from the heat and stir in the yogurt, a little at a time, beating constantly.
3. Transfer the yogurt mixture to a blender or food processor and whizz until a paste forms.
4. season the flour with chili powder and salt and pepper to taste. Place it on a place and lightly dust the fish fillets on both sides.
5. Melt the ghee in the wiped pan over a medium-high heat. When it is bubbling, reduce the heat to medium and add the fish fillets in single layer. Fry for 2 1/2 minutes, or until golden, then turn them over.
6. Continue frying for a further minute, then return the yogurt sauce to the pan and reheat, stirring, When the fillets flake easily and are cooked through and sauce is hot, transfer to plates and sprinkle with the green chili.