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An Indian Feast: Yogurt Curried Fish and Orange Scented Cauliflowers & Potatoes Recipe
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Ingredients
- 1 small head (approx 500 g) of cauliflower, cut into bite sized florets
- 1 t ground turmeric
- 4 T vegetable oil
- 4 cloves
- 2 green cardamom pods
- 1 2-3 inch cinnamon stick
- 2 bay leaves
- 1 T minced or grated fresh ginger
- 3 garlic cloves, minced
- 2 medium-large onions, finely chopped
- 1 t cayenne or paprika
- 2 t ground cumin
- 1 t sugar (I accidentally left out)
- 3 orangesâremove the zest with a peeler (be sure not to peel the white) and then peel the oranges and cut them into bite sized segments
- fresh green chile peppers, to taste, minced
- salt to taste
- Place the cauliflower and parboiled and prepped potatoes in a large bowl. Toss with the turmeric until evenly coated. Set aside.
- Dahi ki Machhali (Fish Cooked in Yogurt Sauce)
- Adapted from India Cookbook, Pushpent Pant
- 2 1/4 lbs firm white fish fillets, cut into pieces (I used mahi mahi)
- 1 t ground turmeric
- 3-4 medium-large onions, sliced
- 1 T minced or grated ginger
- 6 garlic cloves, minced
- 3 2-3 inch cinnamon sticks
- 7 cloves
- 8 green cardamom pods
- 2 black cardamom pods
- 1 t black peppercorns
- 2 1/4 cups whole Greek yogurt
- 3/4 cups vegetable oil (yes it is a lot of oil-this is not diet foodâalthough you could start with less and add more as you need it)
- 2 t ground coriander
- 1 t cayenne or paprika
- salt to taste
- cilantro for garnish
View Full Recipe at The Spiced Life
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