Ohhh, so good! I Would use more cardamom pods next time, maybe 4, no more though. This was a hit.
Loved, loved, loved this. Made 1/2 recipe but used FULL spices, added a tsp of sweetened coconut and splash of fresh lime juice to each serving. Used nonfat yogurt stabilized with 1/2 tsp. cornstarch whisked in, then tempered it as you would a Hollandaise sauce (stir a little hot liquid into the yogurt & whisk, then a little more, and only then put the yogurt into the pan. I also saw no reason to cook the yogurt so long, but added it to my iron skillet (which retains heat really well) and let it "cook" off the burner for a few minutes. Also saw no need for all that water and subbed a few tablespoons of stock, mostly to cool the hot pan off so that the yogurt wouldn't curdle. Served with basmati rice and steamed spinach.
Amazing! Simple! I used only a quarter a cup of yogurt so it would be more like spiced fish with a side relish and not a curry. My husband was truly impressed.
A nice and different weeknight dinner. Bold, Indian flavor and easy to make. I used more yogurt to mellow out the spice and make sure I had enough sauce.
Great recipe! I made a few minor changes - I used ground spices rather than grinding them myself and I added a finely chopped Serrano chili. If you use ground spices, you need to modify the amounts downward by half as whole spices have a greater volume. I'm sure grinding the spices myself would have resulted in a more aromatic dish but the substitution did the trick. You need to really add and heat the yogurt slowly (kind of tedious) to avoid curdling.