The lightly spiced, onion-rich sauce from the Bengal region is tangy and fresh and a great foil for the mild fish. Our recipe calls for thick white fillets, but salmon fillets can be used instead. Be sure to choose a yogurt that doesn't contain cornstarch or gelatin- it will make the sauce gummy and thick.
1. Combine turmeric and 1/2 tsp. salt in a small bowl. Pat fish dry with paper towels and season both sides with turmeric mixture. Dip fish fillets into flour and shake off excess.
2. Heat 2 tsp. oil in a large, nonstick skillet over medium-high heat until shimmering. Add half the fish fillets to skillet and cook until lightly browned, about 60 to 90 seconds per side. Carefully transfer fish to a platter and tent with foil. Add another 2 tsp. oil and repeat with second batch.
3. Reduce heat to medium and add remaining 2 tsp. oil to pan along with onion. Cook until onion is golden brown and soft, about 4 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. Add garam masala and coriander and cook for an additional 30 seconds. Stir in yogurt, half the peppers, and remaining 1/4 tsp. salt and simmer until mixture has thickened slightly and flavors have melded, about 3 to 4 minutes.
4. Transfer sauce mixture to a blender or food processor and purie until smooth.
5. Return fish to pan and cover with sauce. Simmer gently over medium-low heat until fish is cooked through, about 6 to 8 minutes. Heat may cause yogurt in sauce to separate slightly, but this won't affect the taste. Carefully transfer fish to serving platter, spoon sauce over fish, and scatter remaining peppers and cilantro on top. Serve immediately.
Suggestions: Use (4-to 5-oz.) thick (1 to 1 1/4 inches) white fish fillets such as cod or haddock, or salmon.
Garam Masala: Curry is a catchall term for a spiced stew or dish. With curry, spiced does not mean spicy hot, but rather a careful mix of several spices that complement each other and the foods they're flavoring. In many recipes, a spice mix called masala is used in place of six or seven individual spices. There are countless variations of masala, including garam masala from northern India, but typically the spices in the mix are aromatic, rather than hot. You can find garam masala in our spice aisle, or you can mix your own blend. Here's a simple version. If you have a spice grinder, use whole spices and grind them together.
Mix together; store in an airtight container.
Source: Hannaford fresh Magazine, May - June 2008