Fish fillet with sauce in yoghurt
Instructions
Clean the fish, raschiatene the surface with the blade of a knife to remove the scales, then clean it internally and externally and dry it with absorbent kitchen paper.
Practice on both sides of the fish of parallel cuts spaced 2 inches apart from each other, which affect the skin and partly also the underlying flesh.
Place the fish in a deep dish, sprinkle with the lime juice and salt, making sure that the two ingredients penetrate into the cuts, then cover with a sheet of aluminum foil and allow to marinate for about 30 minutes.
Meanwhile prepare the sauce with yoghurt: heat the oil in a pan and saucepan, grated ginger, peeled and crushed garlic, Lemongrass and minced shallots, moderate heat for 4-5 minutes.
Divide half the chilies, give them the seeds and chop the flesh.
Add the chilies to spice mixture and let it cool, then mix in cumin, cinnamon, pepper and abundant ground nutmeg and linked with the yoghurt.
Grease a large baking pan with two tablespoons of olive oil, place the fish and cover with the prepared sauce.
Passed the preparation in hot oven (220° c) for 25-30 minutes: fish is cooked when the backbone can be extracted with ease.
You heat the rest of the olive oil in a saucepan, saucepot and gently and green chilies, sliced in half and deprived of seeds, for a few minutes, stirring constantly.
Spread chilies and their oil on the fish, sprinkle with coriander leaves and serve with boiled potatoes or boiled rice.
---ADVICE.
It is a typical dish of southern India, where it is called '' Masala Dum Machchi.
'' It's a very spicy due to the abundant use of chilli, whose fiery '' flavor '' is only partially attenuated by yoghurt.
The result is very tasty, if a bit strong for our palate.
Ingredients and dosing for 6 persons
- 1 1500 g whole fish (sea bream, dentex)
- 1 lime
- Salt
- 4 tablespoons of olive oil
- 1 green chili
- 2 chillies
- Some of coriander leaves
- The yoghurt sauce:
- 1 tablespoon of olive oil
- 1 tablespoon of grated fresh ginger
- 2 cloves of garlic
- 1 shallot
- 2 chillies
- 1/2 teaspoon of cumin
- 1 pinch of cinnamon
- 1 rub of nutmeg
- Pepper
- 1 sprig of lemongrass
- 20 cl of yoghurt