Yoghurt and turmeric baked fish, fried shallots and mint

Serves 4

4 fillets of firm fleshed fish, such as hapuku
1 Tbs garam masala
2 tsp turmeric
1 cup yoghurt
1/2 Tbs lemon juice
3 shallots
Non-flavoured oil
Fresh mint

1. Put the fish fillets into a bowl. Combine the garam masala, turmeric and yoghurt together. Add the lemon juice and salt to taste. Spoon over the fish, turning to ensure the fish is well covered. Leave for 1 hour (this is preferable but not essential).

2. Preheat oven to 200C. Transfer the fish to a baking dish and cook for 20 minutes.

3. Slice the shallots finely. Heat a small frypan, cover the base with oil and cook the shallots until golden and crispy – approximately 15 minutes. Serve the fish topped with the shallots and garnished with fresh mint.

2 Responses to “Yoghurt and turmeric baked fish, fried shallots and mint”

  1. on 09 Oct 2010 at 7:41 am Matron

    Sounds like the tandoori method! still… the turmeric should help me keep my memory into old age…by the way..who are you?

  2. on 09 Oct 2010 at 10:45 pm bev

    hello possum!! the pacific runner is sold and gone down to queenstown, check out Lance & Simone’s site! WICKED diving!! all fresh water, river drifts etc! brilliant little vid on home page – nice young couple too… take care love, mwwaaahhh,, Trev has his MRI Scan this wednesday, so fingers crossed okay? 🙂

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