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Recipe of the Week!

December 16, 2009

Today’s recipe comes to us again from the Hannaford Supermarket magazine.  This is a somewhat labor-intensive dish, but the result is so worth the effort.  Aromatic Indian flavors compliment the mild fish, and you can make it spicier by keeping some of the jalapeno seeds in the pan.  If you don’t have garam masala but plan on cooking Indian food at some point, get it.  I serve this on a bed of spinach leaves (the warm sauce will wilt the spinach) and rice – a complete healthy and delicious meal…which is why it’s this week’s Recipe of the Week!  Enjoy!

Dahi Machi (fish in yogurt sauce)

(serves 6)

1 tsp. turmeric

¾ tsp. kosher salt, divided

6 whitefish filets – cod or similar

¼ cup all purpose flour

2 tbsp. vegetable oil, divided

1 medium onion, chopped

2 tsp. grated fresh ginger

4 garlic cloves, minced

½ tsp. garam masala

1 tsp. ground coriander

1 ¼ cup plain whole milk yogurt

3 jalapeno peppers, seeded and minced

3 tbsp. chopped fresh cilantro

Combine turmeric and ½ tsp. salt in a small bowl. Pat fish dry with paper towels and season both sides with turmeric mixture. Dip fish fillets into flour and shake off excess.
Heat 2 tsp. oil in a large, nonstick skillet over medium-high heat until shimmering. Add half the fish fillets to skillet and cook until lightly browned, about 60 to 90 seconds per side. Carefully transfer fish to a platter and tent with foil. Add another 2 tsp. oil and repeat with second batch.
Reduce heat to medium and add remaining 2 tsp. oil to pan along with onion. Cook until onion is golden brown and soft, about 4 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. Add garam masala and coriander and cook for an additional 30 seconds. Stir in yogurt, half the peppers, and remaining ¼ tsp. salt and simmer until mixture has thickened slightly and flavors have melded, about 3 to 4 minutes. Transfer sauce mixture to a blender or food processor and purée until smooth.
Return fish to pan and cover with sauce. Simmer gently over medium-low heat until fish is cooked through, about 6 to 8 minutes. Heat may cause yogurt in sauce to separate slightly, but this won’t affect the taste. Carefully transfer fish to serving platter, spoon sauce over fish, and scatter remaining peppers and cilantro on top. Serve immediately.

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2 comments

  1. I just used this recipe this evening: absolutely delicious! Thank you so much.

    I used Tilapia (no cod available) which worked perfectly. I also substituted Lowfat (2%)Greek yogurt instead of Whole Milk, and this was fine, too.


    • So glad you liked it! I’ll keep the yogurt substitute in mind for next time, good idea ~ thanks for commenting!



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