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Ingredientes
- 1 x White fish fillet, 2-1/2 lbs.
- 1 ounce Ghee or possibly butter
- 1 tsp Grnd fenugreek
- 4 x Cloves garlic, chopped
- 1 slc (1-1/2 inch) fresh ginger root, peeled and grated
- 1 Tbsp. Grnd coriander
- 1 Tbsp. Grnd cumin
- 1 tsp Turmeric
- 1 can (14-ounce) tomatoes
- 1 tsp Paprika
- 4 Tbsp. Cream
- 8 ounce (fl) plain yogurt
- 1/4 tsp Cayenne pepper
- 1/2 tsp Salt Vinegar
Direcciones
- Fry fenugreek, garlic and ginger in butter till golden. Add in coriander, cumin, turmeric and tomatoes. Stir in paprika, cream, yogurt and 12 fl. ounce. water and bring to a boil. Simmer till reduced by half. Put in blender or possibly food processor and blend till smooth. Place fish in a baking dish and dust with cayenne and salt. Sprinkle with vinegar, bake at 400F. till vinegar has evaporated. Pour sauce over fish, reduce to 350F., and bake an additional 30 min. Garnish with thin slices of lemon and bake another 7 min. Serve warm.
- /FISH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 4 servings | |
| Calories 111 | |
| Calories from Fat 95 | 86% |
| Total Fat 10.72g | 13% |
| Saturated Fat 6.28g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 11mg | 0% |
| Potassium 107mg | 3% |
| Total Carbs 4.02g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.16g | 0% |
| Protein 1.36g | 2% |
