Fish in Yogurt is a recipe of fried pomfret fillets marinated with tangy, spiced yogurt curry. This dish is rich in flavour and combines traditional Indian spices with the creamy texture of yogurt, creating a perfect balance of spicy and savoury tastes. It’s a fantastic fish dish that would be a hit for those who love bold, aromatic flavours in their meals.
About the Recipe
Fish in Yogurt stands out for its unique combination of fried fish and yogurt-based curry, a delightful Indian recipe. This recipe is a perfect harmony of crispy fried fish and creamy, rich yogurt curry mixture of spices like mustard seeds, curry leaves, and a blend of red chilli, cumin, and coriander.Â
Why You Will Love This Recipe
You’ll love Fish in Yogurt for its superb blend of textures and flavours. The crispy, golden-brown fish pairs beautifully with the creamy, tangy yogurt curry, offering a delightful contrast in every bite. The aromatic spices in the curry provide a depth of flavour that’s both comforting and exciting. This dish is delicious and simple to prepare, making it a perfect addition to your regular meal rotation.
Fish in Yogurt
Cooking Tips
- Marination: Ensure the fish is marinated for at least 15 minutes to absorb the flavours well.
- Frying: Fry the fish until golden brown to keep it tender inside.
- Yogurt: Use fresh, whisked yogurt to avoid curdling and achieve a smooth curry.
Serving and Storing Suggestions
Fish in Yogurt serves four people and takes about 45 minutes to prepare (15 minutes of active time). Serve hot with steamed rice or naan. Store the curry and fish separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving.
Other Similar Recipes
- Fish Moilee
- Yogurt Chicken Curry
- Spiced Fish Curry
Nutrient Benefits
Pomfret is rich in omega-3 fatty acids, which benefit heart health. Yogurt provides probiotics, aiding in digestion and gut health. The spices used in the recipe, such as turmeric and ginger, have anti-inflammatory properties.
Fish in Yogurt
Ingredients
- 700 g Pomfret Fillets
- Salt (to taste)
- 3 tbsp Lemon Juice
- 1 tsp Turmeric Powder
- 1/2 cup Oil
- 1/2 tsp Mustard Seeds
- 10 Curry Leaves
- 4 tsp Ginger (chopped)
- 5 1/2 tbsp Onions (chopped)
- 5 1/2 tbsp Tomatoes (chopped)
- 1/2 tsp Red Chili Powder (chopped)
- 1/2 tsp Cumin Powder
- 1/2 tsp Coriander Powder
- 3/4 cup Yogurt (whisked)
Instructions
- Marinate the pomfret fillets with half the salt, lemon juice, and turmeric powder. Set aside for 15 minutes.
- Heat oil in a non-stick pan.
- Fry the marinated fillets until golden brown. Drain and set aside.
- In the same oil, add mustard seeds and curry leaves. Sauté until the seeds crackle.
- Add chopped ginger and onions. Cook until the onions soften.
- Add tomatoes and cook until the oil separates.
- Stir in red chilli powder, cumin powder, coriander powder, and turmeric. Cook for 1 minute.
- Mix in whisked yogurt. Boil and then simmer for 7 minutes.
- Add the fried fish to the curry and simmer for 4 minutes.
- Remove the fillets, place them on a serving dish, and pour the curry on top.
- Serve hot.
Frequently Asked Questions
How can I prevent the yogurt from curdling in the curry?
Fish in Yogurt is best made with fresh, whisked yogurt to prevent curdling. Ensure you stir the yogurt continuously while adding it to the curry. Keeping the heat at a simmer after adding the yogurt helps maintain a smooth consistency.
Can I use a different type of fish for this recipe?
Fish in Yogurt is quite versatile. You can substitute pomfret with other firm white fish like cod, tilapia, or snapper. The key is to choose a fish that holds its shape well during frying and cooking.
What can I serve with Fish in Yogurt?
Fish in Yogurt pairs wonderfully with steamed rice or naan. The mild flavours of rice or the soft, fluffy texture of naan perfectly complement the rich, tangy curry, enhancing the overall dining experience.
