Tag: yoghurt

Curried fish in yoghurt

This is a really terrific fish curry that I found in Guardian Weekend by Vivek Singh, via Hugh Fearnley-Whittingstall.

Watch out for the chilli in this – the way I use chillies is to buy packs of non-descript chillies from Waitrose and then let them sit in a jar until I need to use them. Of course, while they’re sitting around they famously get very hot. I used one large one in this curry, no seeds, and it was fucking spicy. I mean, I don’t really mind because I’m rock hard like that (I was especially tough and cool when I GOT SOME IN MY EYE!!!).

But the thing is, because you’re not going to cook the chilli much here, you need to have a care for how hot your chilli might be whatever stage in its life it is and you might, perhaps, only put half in.

Anyway I really recommend this, it was delicious and doesn’t take long. Like all curry recipes, the ingredients list doesn’t seem to half go on for bloody ever, but it’s worth buying everything in if you don’t have it, especially the cinnamon sticks, which really make this extra yummy, in my opinion.

Even though I’ve always thought that cinnamon in curry is a bit gross, like fruit in leafy salads. But it’s nearly Christmas for god’s sake!!! You ought to have cinnamon sticks poking out of every drawer.

Curried fish in yoghurt
enough for 4

300g plain whole-milk yoghurt (I used Greek yoghurt, which was fine)
2 tsp grated fresh ginger
2 cloves garlic, grated
1 tsp ground turmeric
1/2 tsp chilli powder
salt and pepper
500g white fish – haddock or similar, cut into chunks
oil for frying
1 bay leaf
2 cardomom pods, squashed with the flat of a knife blade
1 cinnamon stick
3 cloves
1 large onion, or three tiny ones, chopped or finely sliced
chilli, de-seeded and chopped or sliced
Fresh coriander and black onion seeds to scatter over the top if you fancy although on reflection, what with my rodent issues, onion seeds look a lot like mouse poo. This did not occur to me last night as I was eating this, which is a good thing. Sorry I’ve really ruined the whole thing for you now.

1 Mix together the yoghurt, ginger, garlic, turmeric, chilli powder and large pinch of salt. Turn the fish out into the marinade and leave for 30 mins.

2 Heat the oil in a pan then add the bay leaf, cardomom, cinnamon and cloves. Cook these for 2-3 minutes until you can smell the cinnamon and cloves. Add the onion and chilli and turn the heat right down. Cook these, turning often, for 10 minutes (use a timer).

3 Add the fish and its marinade and cook for 10 minutes. Turn it once carefully during cooking as you don’t want to smash up the fish. Cooked yoghurt always ends up looking a bit grainy and gross, so don’t worry about that.

4 Add more salt if you think it needs it (it probably does) and then scatter over coriander and onion seeds if you want to.

In fact, with all these cinnamon and cloves it’s really quite a Christmassy dish.

Yoghurt croissants without butter – Italian cuisine reinvented by Gordon Ramsay

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How many times would you like to wake up in the morning with a nice croissant? But a light one, which doesn’t weigh you down, but at the same time fragrant, perfumed and very soft. Here we are, we are here specifically to satisfy your morning cravings with the recipe of yogurt croissants without butter!

In fact, instead of butter just put a little seed or peanut oil, perfect for preparing many sweet cakes, muffin and other small desserts. This is precisely the secret that makes them so soft and light, which keeps them moist at the right point without weighing them down.

They are perfect for breakfast but also for a snack, and then you can fill them with whatever you want: custard, Nutella, fruit jam… All! They contain little yeast, only 15 gramsobviously the fresh one (which we highly suggest).

This is what slows down the leavening, which, as you will see, must be three hours: but it is also this small detail that makes them lighter and so more digestible! In addition to this, you need very few ingredients: flour, sugar, eggs, milk, oil and vanillin.

You can also make an empty version, so without filling it with creams, but playing with it taste of pasta: this means that if you want you can add to the mixture cinnamonfor example, to have an even more particular and flavored taste!

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Light yoghurt chatter | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

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The light chatter they are the light version of the classic carnival dessert, in which yogurt is used to give flavor and consistency to the dough. The flavor is slightly different than the traditional version of Chatterbut no less appetizing.

How to make small talk light

Delicious and very light light chatter they are made by preparing the dough with flour and yogurt and letting it rest. Then cut the strips of the desired size and cook them in boiling oil. Discover in detail the steps to prepare the recipe light chatter.

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