INGREDIENTS
4 striped bass fillets
1 TBSP. minced garlic
2 TBSP. fresh lemon juice
1 tsp. tumeric
2 cups plain yogurt
Salt and pepper to taste
2 TBSP. peanut oil
1 small onion, chopped
1 TBSP. peeled and minced fresh ginger
1 tsp. ground cumin
1 tsp. ground coriander
DIRECTIONS
Marinate the fish in a bowl with the garlic, 1 TBSP. of the lemon juice, tumeric, yogurt, salt and pepper while you cook the other ingredients.
In a large deep skillet, heat the oil over medium heat.
Add the onion and cook, stirring until limp.
Add the ginger and cook another minute.
Add the cumin and coriander. Stir for 30 seconds.
Pour the fish and its marinade into the skillet, bring to a simmer and cook until the fillets are white and firm, about 10 minutes.
Serve immediately with basmati rice.
Serves 4.
