Fish in spicy yoghurt sauce

Recipe from: 8/27/1998 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 6
    frozen hake fillets, defrosted
  • 30
    ml
    grated fresh ginger
  • 4
    cloves garlic, crushed
  • 2
    small green chillies, seeded and finely chopped
  • 10
    ml
    ground cumin (jeera)
  • 4
    ml
    turmeric
  • 2
    ml
    chilli powder
  • 12
    ml
    paprika
  • 30
    ml
    lemon juice
  • 150
    ml
    plain yoghurt
  • 15
    ml
    oil
  • 1
    large onion, sliced into thin rings
  • salt and black pepper to taste
 

Method

+/- 30 min
 
Spray a ceramic ovenproof dish with non-stick spray. Sprinkle the fish with salt and leave for 5 minutes. Pat dry with paper towelling and arrange in the ovenproof dish. Finely chop the ginger, garlic and chillies. Transfer to a small dish and add the spices, lemon juice and yoghurt. Mix well and pour over the fish portions. Cover with plastic wrap and leave in the fridge for at least 1 hour or preferably half a day. Preheat the oven to 180 ºC. Cover the dish with aluminium foil and bake for 15 minutes. Remove the foil and bake for another 10-15 minutes until cooked. (Cooking times may vary depending on the thickness of the pieces of fish.) Fry the onion rings in oil until golden brown and spoon a few rings on top of each piece of fish. Serve with rice and a cucumber salad. Serves 6.
 

Read more on: fish/seafood  |  bake
 

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