Stuffed Flounder with Frizzled Mint and Ginger
Most fish prepared in India is stewed or cooked quickly in the tandoor, but this dish from the Taj Lake Palace is seared, making it decidedly more modern. A fragrant herb mix is stuffed into each fish fillet and blended into a yogurt cream sauce. Then the dish is finished elegantly with crisp frizzled mint leaves and strips of ginger.
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