Bengali-Style Fish in Yogurt Curry

Ingredients

• 1 tablespoon mustard seeds shopping list black
• 0.5 teaspoon pepper black freshly ground
• 0.5 teaspoon caraway seeds 
• 0.5 teaspoon ground pepper 
• 1 tablespoon curry powder 
• 1 tablespoon flour all-purpose
• 2 tablespoons cilantro leaves fresh finely chopped for garnish
• 1 tablespoon garlic finely chopped
• 0.5 teaspoon turmeric 
• 1.3 cups cup heavy whipping cream 
• 1 cup yogurt plain
• 1 medium onion red finely chopped
• 6 servings salt 
• 1 pound tilapia cut into 1- to 2-inch pieces
• 5 tablespoons vegetable oil 

Equipment

• frying pan
• blender

Directions

1. Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds.
2. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.
3. In a blender, combine the yogurt and flour and set aside.
4. Heat 3 tablespoons of the oil in a medium skillet over medium-high heat.
5. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute.
6. Add the onion and cook, stirring, until translucent, about 3 minutes.
7. Add the garlic and curry powder and cook for another 2 minutes.
8. Add the cream and the yogurt mixture and bring to a simmer. Reduce the heat to low and simmer until the sauce is thick, about 5 minutes.
9. In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side.
10. Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes.
11. Season with salt and serve hot, garnished with fresh cilantro.
12. From Flavors First: An Indian Chef's Culinary Journey by Vikas Khanna. Recipes copyright © 2011 by Vikas Khanna; photography © 2011 Vikas Khanna, Andrew Blackmore-Dobbyn, and Ronnie Bhardwaj. Published by Lake Isle Press.