Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, noku’s yoghurt fish curry. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
This is a very innovative recipe shared with me by my sister-in-law in the USA. The yoghurt and fish go together to create a yummy saucy curry! This Yoghurt Fish Gravy is our take on the Bengali fish curry also known as Doi Maach (translated to fish in yoghurt)!
Noku’s Yoghurt Fish Curry is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Noku’s Yoghurt Fish Curry is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have noku’s yoghurt fish curry using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Noku’s Yoghurt Fish Curry:
- Make ready 1 onion chopped
- Make ready 3 green chilies chopped
- Get 2 tblsp medium curry
- Get 1/4 tsp tumeric
- Get 400 g hake fillets
- Get 2 cups plain yoghurt
- Get 4 tblsp coriander/ cilantro
- Prepare 1/8 tsp salt
Although I love gingery, coconutty Keralan crab, or Bengali fish with yoghurt, for me, the Goan version packs the most flavour punch. Yogurt Chicken Curry - The chicken curry from Northern India which is must try for every Indian food lover. This flavorful curry has no sugars, no nuts, no creams but a simple and flavorful Indian mother sauce base made with yogurt, onion, garlic and spices. You can make this curry dairy-free by substituting the yogurt with coconut milk.
Steps to make Noku’s Yoghurt Fish Curry:
- On medium heat fry onion, chilies, curry and turmeric till onions are tender. Cut hake into 1 inch chunks and add to curried onions and cook for 5 minutes till opaque.
- Once opaque, add yoghurt and stir in. Cover and simmer for 7 minutes till the curry marries the yoghurt.
- Add coriander, stir and simmer for 3 minutes. Season with salt and serve hot.
I used coconut cream in place of the yoghurt and tinned plum tomatoes instead of passata, and also replaced the chicken with mushrooms. Spicy baked white fish fillets are dressed up with a ginger, garlic, onion, and cashew puree in this Bengali recipe. Separate the white and green parts of the spring onion, set aside the green part until needed. In a large bowl, combine the spring onion paste with the fish, turmeric, curry powder, yoghurt, fish sauce, sugar and oil. The beauty with fish is that it cooks in a flash, and in this curry it's both fast and fiery.
So that is going to wrap this up with this exceptional food noku’s yoghurt fish curry recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
