Fish Curry With Yogurt

• 750 grams Cod
• 1 Lemon
• 2 tablespoons Oil - neutral flavoured such as canola
• 1 tablespoon Unsalted butter
• 2 Onion
• 2 cloves Garlic
• 1/2 bunch Parsley
• 1 teaspoon Turmeric
• 2 teaspoons Garam Masala
• 1 tablespoon Dried, unsweetened coconut flakes
• 1 pinch Cayenne pepper
• 1-2 teaspoons Salt
• 1 can Canned, whole, peeled tomatoes - drained
• 6 ounces Plain, non-fat, Greek yogurt

1. Rinse fish under cold water, blot dry with paper towel. Cut into 1 1/2 inch pieces and squeeze the juice of the lemon over the fish.
2. Put the oil and butter into a pot.
3. Peel the onion and garlic and mince finely. Mince the parsley.
4. Heat the oil and butter and saute the minced ingredients, spices and salt to taste gently for 5 minutes.
5. Add the drained tomatoes, breaking them into pieces with a spoon as you stir them in.
6. Let mixture simmer for 5 minutes.
7. Stir in yogurt. Heat through well.
8. Lay the fish pieces in the sauce, close the pot and over the lowest heat, let the fish cook for 10 minutes. Stir gently as little as possible.
9. Adjust the seasonings and serve hot with rice.
10. Sauce can be made a day ahead. Refrigerate before adding the yogurt. To serve, reheat sauce, stir in yogurt and cook fish as above.

cod, lemon, canola, butter, onion, garlic, parsley, turmeric, garam masala, cayenne pepper, salt, tomatoes, yogurt

Taken from www.epicurious.com/recipes/member/views/fish-curry-with-yogurt-59342faae468e80d4bf4d587 (may not work)