1 lb (450gr.) fish (steaks or filets): salmon, cod, flounder or haddock
Salt, to taste
1 1/2 teaspoon turmeric (2 ml)
2 tablespoons oil (50 ml)
1 tablespoon butter (25 ml)
2 pinches of cayenne pepper
1 piece ginger root (2,5cm), grated
1 small onion, grated
3 cardamom cloves puree
2 cloves
3 pinches cinnamon powder
2 teaspoons sugar
Preparation
Put yogurt in saucepan. To avoid yogurt spills, add flour mixed with water. Boil on low heat while stirring, then turn heat off.
Rince fish; sprinkle with salt and ½ teaspoon turmeric. Heat oil in skillet, cook fish on medium fire for 2 to 4 minutes on each side. Strain fish and keep hot.
Add butter, cayenne pepper, ginger, onion, remaining turmeric, cardamom, cloves, cinnamon and 1 tablespoon water in skiller. Cook for 5 minutes on low heat.
Pour yogurt, ¼ cup water and sugar in skillet.
When mixture is boiling, put fish back in skillet and cook for 3 or 4 more minutes.
