Yoghurt Fried Masala Fish with Asparagus
brooke
A delicious recipe that works well for all seasons with the Indian garam masala spice which provides warmth to the tang of lemon and natural yoghurt.
ingredients
- 2 cloves garlic
- 1/2 teasoon salt
- 1 juice lemon
- 5 tablespoon natural yoghurt
- 1 teaspoon garam masala
- 3 spring, finely chopped
- 1 fresh red chilli, finely chopped
- 4 x 250g fresh fish fillets
- olive oil for frying
- 2 bunches fresh asparagus, bases trimmed
directions
- 1
Grind the garlic and salt together in a mortar and pestle (or mix crushed garlic together with salt) then mix well in a large bowl with half the lemon juice, yoghurt, garam masala spring onions and chilli. Marinate the fish in the yoghurt mixture for 10 minutes.
- 2
Heat a little olive oil in a large frying pan and remove the fish from the bowl, leaving a thin coating of the marinade. Depending on the thickness of the fillets, fry the fish for 3-4 minutes per side. Reserve to the side. Add the remainder of the marinade to the pan with remaining lemon juice and heat for two minutes, stirring well. Blanch the asparagus in simmering salted water until al dente.
- 3
Serve the fish, coated well with the sauce and the asparagus on the side.
Source: Glenn and Trudy
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