Yogurt and ginger curry
serves 6
prep & cooking time: 30 minutes
2 1/2 cups plain yogurt (minimum 2% milk fat), stirred
1/3 cup cooking oil
1 1/2 tsp cumin seeds
1/4 tsp asafoetida (optional)
3 Tbsp finely chopped ginger
1 1/2 tsp salt
1 tsp turmeric
2 Tbsp ground coriander
1 Tbsp paprika
1 tsp ground cayenne pepper (optional)
3 cups water
1/2 cup chopped cilantro
1/3 cup cooking oil
1 1/2 tsp cumin seeds
1/4 tsp asafoetida (optional)
3 Tbsp finely chopped ginger
1 1/2 tsp salt
1 tsp turmeric
2 Tbsp ground coriander
1 Tbsp paprika
1 tsp ground cayenne pepper (optional)
3 cups water
1/2 cup chopped cilantro
Place yogurt in a large bowl and set aside. In a medium pot, heat oil on medium for 1 minute. Add cumin seeds and allow them to sizzle for 30 to 45 seconds, or until darker brown. Stir in asafoetida. It will sizzle within 30 to 45 seconds and darken, which means it is cooked. Add ginger, stir and sauté for 1 minute. Add salt, turmeric, coriander, paprika and cayenne and stir for 2 to 3 minutes. The spices will become slightly pasty. Turn off the heat and stir in water.
To prevent the yogurt from curdling, whisk 1 cup of the masala-water mixture into the yogurt. Pour the yogurt into the pot of masala-water and stir well with a whisk. Turn the heat to high and bring curry to a boil, whisking constantly, then reduce the heat to medium-low and simmer for 5 minutes, stirring once or twice. Set aside while you prepare the fish.
