Cobia Recipe

With plenty of cobia fillets on board and lots of solar power to spare, I tried a new recipe in the Multi-Cooker ... Yum!

Cobia in Yoghurt Sauce – Toni’s Version of Madhur Jaffrey’s Indian Recipe.

1 onion, peeled and finely sliced

1 kg cobia fillets, sliced 2 cm thick

400 mL plain yoghurt

2 tablespoons lemon juice

1 teaspoon sugar

1 teaspoon salt

¼ teaspoon black pepper

2 teaspoons ground cumin

2 tablespoons ground coriander

¼ teaspoon garam masala

½ teaspoon cayenne pepper

1 teaspoon grated fresh ginger

3 tablespoons vegetable oil (I use rice bran oil)

40 g (or 2 tablespoons) butter, cut into pats

Method:

Lay onion slices in Tefal pan, then lay fish slices over the onion.

Beat the yoghurt in a bowl, add lemon, sugar, salt, spices and ginger.  Mix well.

Add oil and mix again.

Pour sauce over fish and cook on White Rice setting for 20 minutes.

Remove the fish and onion to a covered serving bowl.

Change to Dessert setting and boil the sauce to reduce to half the volume. 

Stir in butter pieces and continue stirring until butter has melted.

Pour sauce over fish and serve with rice and vegetables.

[can be served cold with salad after refrigerating overnight]