from Easy Indian Cooking by Suneeta Vaswani 2-2 1/2 lbs catfish fillets, or any other similarly thick fillet, such as cod or red snapper 1/2 tsp turmeric 2 1/2 tsp salt or to taste 5 T vegetable oil, divided 1 1/2 c chopped red onions 3 c plain yogurt, well-drained 2 tsp ground coriander 1/2 tsp cayenne pepper 1/2 tsp garam masala 1 c fresh cilantro, coarsely chopped 2 tsp minced peeled gingerroot 2 tsp minced garlic 1 c chopped Roma tomato 3-4 T lemon juice Cucumber slices, for garnish Preheat oven to 400 and prepare a baking sheet lined with foil. Spray foil with non-stick cooking spray. Rinse fish and pat dry. Rub turmeric and 1 1/2 tsp salt into fish and set aside for 15 minutes. Heat 2 T oil in a skillet over med-high heat. Saute onions until no moisture is left, about 6-8 minutes. Let cool. Stir onions and oil remaining in pan into yogurt. Add coriander, cayenne, garam masala, cilantro, ginger, garlic and tomato. Stir in lemon juice and remaining salt. Mix well. Heat remaining 3 T oil in the same skillet. Partially fry fish on each side, but do not cook through. Transfer fish to prepared baking sheet. Spread yogurt mixture over fish and bake for 30 minutes. (20-25 minutes if fillets are smaller) Poke center of fillet to check for doneness -- they should flake easily. Transfer to serving platter and garnish with cucumber. Serve over hot rice. Nat's Notes: 1. I used tilapia fillets, which are pretty thin, but it turned out well! 2. Garam masala is a popular Indian spice blend. You can find it in the spice section of most large grocery stores. www.PerrysPlate.com |