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Dhaniawaale Muchee Fish in Cilantro Cream
Firm white fillets coated in a raw green paste of cilantro, curry leaf, garlic and chile, seared, then basted in a yogurt and half-and-half sauce that mellows the herb and stays smooth thanks to the added fat.
- YieldServes 4
- Hands-on20 min
- Total50 min
- Difficulty
Ingredients
Herb paste
- 40 gfresh cilantro leaves and tender stems, firmly packed (about 1 cup)
- 8 gfresh curry leaves, medium to large, firmly packed (about 1/4 cup)
- 6 clovesgarlic, medium, peeled
- 4fresh green Thai, cayenne or serrano chiles, stems removed
- 1½ tspcoarse kosher or sea salt
- 680 gskinless firm white fish fillets (cod, halibut, swordfish, bass or pollock)
- 2 tbspcanola oil
Sauce
- 120 gplain yogurt
- 120 mlhalf-and-half
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