Red Snapper in Yoghurt Sauce Recipe

Cook time 30 minutes and 1 hour drawing time

Ingredients for the recipe

4 red snappers ready or cooking

Salt

½ teaspoon turmeric

4 onions

1 knob grated root ginger

4 seeded green chillies

½ teaspoon cumin

4 dried red chillies

300g plain yoghurt

½ teaspoon caster sugar

Oil for frying

3 cloves

2 cardamom pods

3cm cinnamon stick

3 bay leaves

Procedure for the recipe

• Rub the fish on the inside and the outside with salt and turmeric and leave to draw at room temperature for 1 hour. Peel and coarsely chop the onions, then blend them with ginger and green chillies to make a smooth paste. Give this paste through a sieve and squash out the juice with a spoon. Keep the remains and the juice.

• Heat your cooking pan without any fat on it, roast the cumin and dried chillies, stirring continually. Finely grind in a mortar, then mix to a smooth paste with yoghurt, caster sugar and the ginger-onion-juice.

• Heat oil. Fry cloves, cardamom, cinnamon and bay leaves for 1 min, then add the yoghurt mix. Slowly bring to the boil, stirring continually

• Give the fish into the mix and leave to simmer over a low heat for 15mins. Serve with rice.