Indian food is often very difficult to prepare. Even a novice housewife can do this traditional recipe for cooking trout with aromatic yogurt sauce and tomatoes. Family and friends will be pleasantly surprised, and cooking will not take more than 40 minutes.
Ingredients:
- 1 small gutted trout weighing up to 1 kg (can be replaced with 800 g fillet);
- 3 small tomatoes;
- 3 onions;
- 3 tbsp ghee - butter ghee;
- 3 tbsp white yogurt (no additives);
- 4 cm fresh ginger root;
- 2 pods of fresh chili peppers
- 2 garlic cloves;
- 1 pinch of salt;
- 2 bay leaves;
- 1 tsp masala garam spice mixtures;
- ½ tsp cumin;
- 1 tsp turmeric powder.
Preparation:
- Rinse and dry the fish with a napkin. Remove head, tail and cut into pieces about 6 cm wide, place on a plate. Mix salt and turmeric and rub the fish pieces with the mixture.
- Peel and finely chop the onion and garlic. Wash the tomatoes, cut into 4 pieces and cut off the stalk.
- Grate the ginger on a fine vegetable grater. Rinse the chili pepper pods, cut off the stalk and make several longitudinal cuts with a knife. (After this, hands should be washed thoroughly immediately. Do not touch your eyes with your hands!).
- In a high skillet, heat the ghee in a saucepan. Fry the caraway seeds and bay leaves over high heat for a minute. Fry the onions there until brown. Then reduce the heat and gradually, with constant stirring, add grated ginger, garlic, chili peppers and turmeric powder. Fry everything for about 2 minutes more.
- Add tomatoes, yogurt to the pan. Simmer for 3 minutes over high heat, stirring all the time. Pour 150 ml of clean cool water into the sauce and bring the mixture to a boil.
- After that, the heat must be reduced, add salt and carefully put the pieces of fish into the pan with a spatula. The fish pieces should be completely under the sauce. Cover the saucepan and leave the fish to simmer for 10 minutes over moderate heat.
- When the fish has cooled down a little, sprinkle pieces of garam masala on both sides. Turn the pieces over carefully so that they do not fall apart. Best served with traditional Indian garnish - basmati rice and pickles.
