Does it have to be HOT??? ..... Take Two: Indian Style Fish Curry with Yogurt

This is a really comforting, mildly spiced Indian style curry. You can adjust the hotness factor by reducing the chili powder to only 1/2 tsp. If you are really a softie, make it 1/4 tsp but just don't remove it. It adds flavor also!

For the fish, you need to use a firm white fish, like hammour, halibut, cod, or grouper. You could also use prawns for this recipe.

If you don't like fish, and you want to use chicken or beef or lamb, that's cool too.

• Chicken (thighs or cubes): you will need to cover and simmer for about 15 minutes.

• Beef or lamb (cubes), you will need to cover and simmer for at least 2 hours, until the meat is tender.

Indian Style Fish Curry with Yogurt

Makes 4 Servings

Drizzle of Vegetable Oil
2 Large Onions, chopped
2 tbsp Ginger- Garlic Paste (or 1 tbsp each minced garlic and ginger)
1 tsp Red Chili Powder (for iron mouth- up to 3 tsp; for softie- 1/4tsp)
4 tsp Coriander, ground
2 tsp Cumin, ground
1 tsp Cardamom, ground
1 tsp Tumeric, ground
¼ tsp Cloves, ground
1 tsp Garam Masala
½ cup Plain Yogurt
1 can (14 ounces) of Tomatoes, Diced
800 grams Fish, cut into cubes (or chicken, or meat...see above)
Salt and Pepper
Toasted Sliced Almonds
Chopped Cilantro Leaves

In a large pan, sautee the onion and ginger-garlic paste with the oil until the onions are soft (5-6 minutes).

Add all the spices (could it be easier?), yogurt, and tomatoes. Stir to combine, and let the mixture come up to a simmer. Cover and let cook for about 15 minutes to get the flavours to come together. At this point, if the sauce is too thick, add a little water. The sauce should coat the back of a spoon without being too thick.

Season the fish cubes with salt and pepper and add them into the simmering sauce. Cover and simmer for 4-5 minutes, until the fish is cooked.

Serve with rice, and garnish with toasted almonds and chopped cilantro. You could omit the nuts, but you would miss the nice "crunch" factor. If you are allergic to nuts, but still want the crunch, try slicing some onions really thin, then deep frying them until crispy. Yum Yum!!!