Hapuku in Ginger Sauce

Ingredients

750g white fish fillets
1 ½ cups EASIYO yogurt
2 tbsp olive oil
1 ½ tbsp mustard seeds
1 large onion, finely chopped
3 tbsp fresh ginger, peeled and grated
2-3 cloves garlic, finely minced
½ tsp ground cardamom
1 tsp ground cinnamon
¼ tsp ground cloves
1 tbsp ground tumeric
ground black pepper

Method

Cut the fish into individual portion.
Place fish in a single layer in a large dish and cover with the yogurt.
Cover the dish and refrigerate several hours or overnight.

Heat the oil in a large frying pan. Add the mustard seeds.
Heat until the seeds start to pop.
Immediately cover the pan and shake it gently, until the popping stops.
Do not let the seeds burn.

Add the onion, ginger, garlic, cardamom, cinnamon, cloves, tumeric and pepper to the pan.
Cook over low heat until the onion is soft, about 5 minutes.
Remove from the heat and cool.
Spread ¾ of the spice mixture on to bottom of a baking dish.
Place the fish and yogurt on top.
Sprinkle the remaining spice mixture over fish. Cover the dish with foil.

Bake at 200°C for 15-20 minutes, or until the fish is cooked through.

Variations/Comments

Tumeric – The root of a plant (related to ginger) – widely used in Indian cooking – imparting a bright gold colour to dishes.
Combines well with yogurt.
A food processor takes the tedium out of grating fresh ginger.