Title: Mrinal's Special Yogurt Salmon
Categories: Insert Salmon
Yield: 6 Servings
| 2 | tb | Vegetable oil |
| 4 | lb | Cardamom |
| 1/2 | | Cinnamon |
| 8 | | Black peppercorns |
| 8 | | Whole cloves |
| 2 | tb | Fresh ginger root; grated |
| 1 | lg | White onions; sliced 1/4" thick |
| 1 1/2 | c | Water |
| 1 | ts | Turmeric |
| 1 | ts | Cayenne |
| 4 | cl | Garlic; minced |
| 1 | c | Lowfat yogurt |
| 1 | ts | Salt |
| 1 | tb | Sugar |
| 3 | lb | Salmon, fileted, deboned; cut into 2" sections |
Recipe by: Mrinal Roy (Rooby's Father-In-Law) 1. Heat oil in heavy pan over
high heat. Add cardamom pods, cinnamon stick, peppercorns, and cloves.
When this mixture starts sputtering, add onions and grated ginger. Cook
until carmelized, stirring very frequently and watching heat. If mixture
gets too hot, add some cold water. 2. Reduce heat to medium. Stir in water,
turmeric, cayenne, garlic, lowfat yogurt, salt, and sugar. 3. Add chunks of
fish, lower heat, cover and simmer until fish is cooked.