Bengali-Style Fish in Yogurt Curry
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon caraway seeds
- 1 pound tilapia fillets, cut into 1- to 2-inch pieces
- 1 cup plain, lowfat yogurt
- 1 tablespoon all-purpose flour
- 5 tablespoons vegetable oil
- 1 tablespoon black mustard seeds
- 1 medium red onion, finely chopped
- 1 tablespoon finely chopped garlic
- 1 tablespoon curry powder
- 1 1/4 cups heavy cream
- Salt
- 2 tablespoons finely chopped fresh cilantro, for garnish
- Produce
- Cilantro, fresh (2 tablespoons)
- Garlic (1 tablespoon)
- Red onion, medium (1)
- Seafood
- Tilapia, fillets (1 pound)
- Cooking & Baking
- All-purpose flour (1 tablespoon)
- Black pepper, freshly ground (1/2 teaspoon)
- Caraway seeds (1/2 teaspoon)
- Cayenne pepper (1/2 teaspoon)
- Curry powder (1 tablespoon)
- Mustard seeds, black (1 tablespoon)
- Salt (1)
- Turmeric, ground (1/2 teaspoon)
- Vegetable oil (5 tablespoons)
- Dairy
- Heavy cream (1 1/4 cups)
- Yogurt, plain lowfat (1 cup)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published August 16, 2011 (1 year ago).
15 people saved this recipe.
