SPICY INDIAN FISH WITH FRESH HERB YOGURT SAUCE

SPICY INDIAN FISH WITH FRESH HERB YOGURT SAUCE image

Yield 4 servings

Number Of Ingredients 30

For the fish:
4 cod fillets, each about 6-7 ounces (or may substitute another type of thick white fillet)
2 eggs, beaten
1/2 cup instant cream of wheat cereal (2 packets)
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
1/2 tsp. ground ginger
1/2 tsp. ground cayenne
1 tsp. freshly ground black pepper
1 tsp. salt
2 Tbs. vegetable oil (for sauteing)
For the sauce:
juice from 1/2 fresh lime (about 3-4 Tbs.)
1/4 cup fresh cilantro, trimmed of stems
1/4 cup fresh mint, trimmed of stems
1 cup frozen peas, thawed
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground turmeric
1/8 tsp. ground ginger
1/8 tsp. ground cayenne
1/4 tsp. freshly ground black pepper
1/4 tsp. salt
6 ounces plain yogurt (may use low fat or non-fat)
For the garnish:
juice from 1/2 fresh lime
1/2 cup roasted, unsalted cashews, chopped
1/4 cup fresh cilantro, trimmed of stems and chopped
1/4 cup fresh mint, trimmed of stems and chopped

Steps:

1. Prepare sauce first, to allow flavors more time to blend. Begin by combining lime juice, cilantro, and mint in a blender or food processor and blend until roughly pureed. 2. Add peas, dry spices and yogurt and blend until smooth. There will still be some lumps, but this adds to the texture. Set aside while preparing fish. 3. Place beaten eggs in one shallow dish; mix cream of wheat with dry spices in another shallow dish. 4. Dip fish fillets in the egg, then the cereal mixture. 5. Heat vegetable oil in a large skillet (preferably non-stick)over medium-high heat. Gently place fillets in the skillet and saute until browned on each side, turning once. Total cooking time will be about 10 minutes. 6. To serve, squeeze fresh lime juice over each fillet, then sprinkle chopped fresh herbs and chopped cashews over top. Serve yogurt sauce on the side for dipping.

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