An Indian Way with a Fish Fillet

From The 30-minute Cook: The Best of the World's Quick Cooking (Penguin cookery books)

Cookbook

Author(s): Nigel Slater, Juliet Dallas-Conte, Kevin Summers

Page 125

Cuisine: Indian

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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Sovay

13 years ago

★ ★ ★ ★ ★ 4/5

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The only slight problem I had with this was that the herb and garlic paste was a bit watery - I had to let it drain a little so that it wouldn't dilute the yoghurt. Having consulted Hugh Fearnley-Whittingstall for advice on suitable seasonal fish, I used pouting fillets and they were (as he warns) a bit on the soft side - would have benefited from brief salting if I'd had time.

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