Fish in Yogurt Sauce
Adapted from Raghavan Iyer (660 Curries)
1/2 Tsp. Turmeric
1 lb. Skinless Fish Fillets (Cod, Haddock, Halibut, Tilapia if you have to)
1 Cup Plain Yogurt
1 Tsp. Sugar
1 Tsp. Sea Salt
2 Tbsp. Peanut or Mustard Oil
1 Tbsp. Panch Phoron
2 Dried Chiles
1 Cup Finely Chopped Red Onion
1 1/2 Tsp. Minced Ginger
2 Tbsp. Minced Fresh Cilantro
Sprinkle the Turmeric over both sides of the fish fillets and rub it in to the flesh. Cover, and refrigerate for at least 30 minutes and as long as overnight. Blend the sugar and salt with the yogurt in a bowl and set aside. Heat the oil in a large skillet over medium-high heat. Add the Panch Phoron and chiles and cook until the chiles blacken and the spices are aromatic. Immediately add the fish fillets and sear them on both sides on the bed of roasted spices, about 30 seconds per side. Transfer the fish to a plate. Add the onion and ginger to the skillet and stir-fry until the onion is lightly browned. Add the yogurt mixture and stir to incorporate the onion and spices. Bring the sauce to a boil and add the fish fillets. Spoon the sauce over the fillets and poach them uncovered until the fish just begins to flake, about 3-5 minutes.  Sprinkle with cilantro and serve with either Jasmine or Basmati rice and some soft breads.
