Month of September: “660 Curries” Recipe: Fish Fillets with a Cilantro Cream Sauce

“In doing something, do it with love or never do it at all.” Mahatma Gandi

I wish I had a way to convey the aroma and flavor of this dish. It was easy to make and perfectly balanced not only in the mouth but also in the stomach. It doesn’t look like much but it is! All you do is make an herby marinade in a food processor, let it sit with the fish for an hour, then pan fry and make the sauce. It could not be easier. The hardest part was finding fresh curry leaves. I absolutely loved every bite and will be sure to make this quite often. It leaves the body feeling very vital and nourished, like ayurvedic medicine.

Ingredients: 1/4 cup fresh curry leaves, 1 cup tightly packed cilantro, 6 small garlic cloves, 1 chile ( I used half of a jalapeno, no seeds), 1.5 teaspoon salt, 1 lb fresh cod or halibut, 1/2 cup plain yogurt, 1/2 cup half and half, ghee or oil for frying.

Place the curry leaves, cilantro, garlic, chile and salt in a food processor and blend. Spread the marinade on the fish and place in a plastic bag in the refrigerator for 30 minutes to 2 hours. Add 2 tablespoons of ghee to a cast iron skillet and heat on medium high. Add fish and fry for about 2 minutes on each side and then remove from pan. Whisk the yogurt and half and half together until blended and add to pan and work the brown bits with the cream. I removed pan so cream would not burn. Serve the fish with the cream. I added brown basmati rice for a side and it worked very well.

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