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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Dhaniawaale Muchee (Fish Fillets In a Cilantro-Cream Sauce) Recipe

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This recipe for Dhaniawaale Muchee (Fish Fillets In a Cilantro-Cream Sauce) is from Nancy's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup firmly packed fresh cilantro leaves and tender stems
1/4 cup firmly packed medium size to large fresh curry leaves
6 medium size cloves garlic
2 fresh green Thai, cayenne, or serrano chiles, stems removed
1 1/2 teaspoons coarse kosher or sea salt
1 1/2 pounds skinless, firm fleshed fish fillets, such as cod, halibut, swordfish, bass, or pollock
2 tablespoons canola oil
1/2 cup plain yogurt
1/2 cup half and half
Directions:
Directions:

1. Pack the cilantro, curry leaves, garlic cloves, chiles, and salt into a food processor. Process until the ingredients are minced, forming a highly aromatic blend. (I had to add a drizzle of oil to this, go get the food processor to blend it.) Spread the blend over both sides of the fish fillets, patting it into the flesh. Refrigerate, covered, for 30 minutes to 1 hour, to allow the flavors to permeate the flesh.

2. Heat the oil in a large skillet over medium high heat. Add the fish and sear the fillets, 1 to 2 minutes on each side. Transfer them to a plate.

3. Whisk the yogurt and half and half together in a small bowl. Pour this into the skillet, and scrape the bottom to de-glaze it, releasing the browned bits of herbs and fish. Return the fillets to the skillet and soon the sauce over them. Simmer, basting the fillets every few seconds (without stirring them), until they barely start to flake and the sauce is thick, 3 to 5 minutes, then serve.

 

 

 

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