Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Canola oil 1/2 c Water
2 Dried red chilies Salt
1 c Onion; minced 3 tb Yogurt
1 tb Garlic; minced 1/2 ts Flour
1 ts Jalape¤o pepper 3/4 ts Sugar
-cored, seeded and minced 1 1/2 lb Fish steaks or fillets *
-or to taste -cut into 1 1/2" strips
1/4 ts Turmeric 2 tb Cilantro; chopped
2 ts Ground coriander

* halibut, swordfish, tuna, whitefish or sea bass

Heat the oil in a large skillet and saut? the chilies until they
blacken. Add the onion and garlic and cook until lightly browned, 2
to 3 minutes. Add the jalape¤o, turmeric and coriander and stir to
evenly distribute. Add the water and a pinch of salt and bring just
to a boil, then lower the heat and simmer, covered, until the sauce
is thick, 10 to 12 minutes.

Meanwhile, put the yogurt, flour and sugar in a small bowl and mix
well. When the sauce is ready, stir in the yogurt mixture. Add the
fish and 1 tablespoon of the cilantro. simmer, covered, until the
fish is just opaque through (cut to test), 5 to 10 minutes. Uncover
once and turn the fish pieces. Remove skillet from heat and discard
the red chilies. Taste for seasoning, adding a little more salt if
necessary. Spoon the fish and sauce onto individual plates, sprinkle
with remaining cilantro and serve.

Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95

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