Fish Curry

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup yoghurt
  • 2 teaspoons lemon juice
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground ginger
  • 1 garlic clove, minced
  • ¼ teaspoon curry powder
  • 1 teaspoon dried orégano
  • ¼ cup chopped onion
  • 4 fish fillets (sole or pike)
  • ½ cup olive or vegetable oil
  • teaspoon cuminseeds


  1. Preheat oven to moderate (350°F.).

  2. Put all ingredients except the fish fillets, oil and cuminseeds through a food mill, or blend in an electric blender at high speed for two minutes.

  3. Cut the fish fillets into halves. Roll each half and arrange in a shallow baking dish.

  4. Combine the oil and cuminseeds in a skillet and heat until dark brown. Add the blended ingredients and brown, stirring constantly. Pour the mixture over the fish and bake for thirty minutes.

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