Amrakhand - Strained Mango Yoghurt by Mallika Basu
Creamy yoghurt, strained until it loses all its whey, then spiced, sweetened and chilled, this is...
1 brown onion, peeled and chopped
2 garlic cloves
4 cm piece ginger, peeled
2 long red chillies, deseeded and sliced
2 tsp ground coriander
2 tsp ground turmeric
2 tsp ground cumin
10-12 fresh curry leaves
30g tamarind paste
400g chopped tomatoes
500mL coconut cream
100mL fish stock or water
Juice of half a lime
600g skinless gurnard (any quality firm white fish sliced into chunks)
200g mussels, cleaned and de-bearded
Cooked basmati rice and fresh coriander to serve
Using a food processor, blend the onion, ginger, garlic and chillies into a fine paste with ground cumin, turmeric and coriander.
Cook the paste over medium heat for 5-10 minutes until fragrant. Add the curry leaves and cook for a further 5 minutes.
Add the tamarind paste and chopped tomatoes, cook out for 10 minutes before adding the fish stock and simmer for 10 minutes. Add the coconut cream and simmer for a further 10 minutes.
Add the fish and mussels and cook for roughly 6 minutes (until the mussels have opened and the fish is cooked through).
Season to taste and stir through the lime juice. Serve with steamed rice and fresh coriander.
Recipe provided by North Bondi Fish