Fish and peas in a fennel-fenugreek sauce from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka (page 50) by Madhur Jaffrey

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Notes about this recipe

  • jbny on November 19, 2020

    Very good. Don't overdo the cayenne! Next time I'll try mixing the yogurt with a little chickpea flour to keep it from coagulating.

  • Avocet on July 24, 2019

    P. 50. Very good and easy. Don't let the yoghurt cook down too much and coagulate. Spices need to be increased. Canned tomatoes work well instead of fresh.

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