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. More Easy Indian Recipes
February 2009
Gallery
Credit:
© Kana Okada
Recipe Summary
Ingredients
Directions
Suggested Pairing
Generally speaking, lighter fish go best with lighter-bodied white wines, like Sauvignon Blanc, which is typically made without the enriching influence of oak barrels. South Africa has become a go-to source for great Sauvignon.