FISH IN A YOGHURT SPICED MARINADE

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Many, many moons ago, a young and beautiful couple traveled the oceans from a land of coconut trees,paddy fields, mangoes and tea estates. A land that is braced by the Arabian Sea and studded with backwater canals. Glorious seafood was plentiful, and the Hindu, Muslim and Catholic communities of the region, prepare a variety of delicious dishes.
I am a product of that young couple, and originate from Kerala, that lovely state in the South West corner of India. As such, I crave a good fish curry pretty often. In Kerala this fish would probably be wrapped in banana leaves and grilled over a fire, but a simple marinade and a few minutes in the oven can produce similar results.Accompany the creamy sauce with steamed brown rice and a side dish of Roasted Cauliflower. At the risk of repeating myself, it is "Healthy and Delicious". Enjoy!



RECIPE

Serves 4-6

1 2 lb. whole fish , scaled, gutted (use whatever looks good at the market)*
1 cup cilantro, chopped
2 tablespoons fresh lime juice
2 jalapeno chiles, seeded, coarsely chopped
3 garlic cloves, minced
1 tablespoons minced peeled fresh ginger
1/2 cups plain nonfat yogurt
1/2 cups sour cream
1 teaspoons ground cumin
1/2 teaspoon chili powder
salt to taste

Place cilantro, mint, lime juice, jalapenos, garlic, and ginger in processor. Transfer to large bowl. Stir in yogurt, sour cream, cumin, chili powder, and salt.

Cut 3 diagonal slits through skin down to bone on each side of both whole fish .
Pour half of marinade into 15x10x2-inch glass baking dish. Place fish in dish. Pour remaining marinade over fish to cover. Let stand at room temperature 1 hour.

Preheat oven to 450°F Sprinkle with salt and pepper. Bake fish until flesh is just opaque in center, about 20 minutes. Using 2 large metal spatulas, carefully transfer fish to large platter and serve.

*Snappers, Bass, White fish are all good choices.

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