Pan-fried Skate Wings in Yogurt-cashew Curry

Skate is becoming a very popular fish in restaurant menus. It is a very delectable fish with mild flavor, which goes well with mild sauces.

Refrigeration for a day helps in getting a firmer texture of the fish, which

helps in the cooking process.

SERVES 4

2 pounds boneless, skinless skate wings

2 tablespoons chickpea flour

2 tablespoons finely chopped garlic

1/2 teaspoon turmeric powder

1/2 teaspoon cayenne pepper

salt to taste

1 tablespoon ground raw cashews

1 teaspoon garam masala

2 teaspoons finely chopped fresh ginger

salt to taste

1 cup plain yogurt, whisked and smooth

1 cup water

4 tablespoons vegetable oil

1 large onion, finely chopped

Place the skate fillets in a large bowl. Mix together the chickpea flour, minced garlic, turmeric powder, cayenne pepper, and salt. Add the mixture to the fish.Toss gently, making sure each fillet is well coated with this mixture.

To make the curry, grind together cashews, garam masala, ginger, salt,  yogurt, and water in a food processor or a blender until the mixture is smooth. Heat 2 tablespoons oil in a large frying pan over medium heat. When it is hot, add onions, stirring until it is brown—about 8 to 10 minutes. Add the yogurt-cashew paste and bring it to boil over high heat. Reduce the heat to  medium. Simmer until the sauce is smooth and thick.

Preheat the oven to 400°F.

To another pan, add the remaining 2 tablespoons oil on medium-high heat and sauté the fish pieces. If it is necessary to do this in 2 batches, use the same oil. Sauté on one side until it is golden brown—about 3 minutes. Turn the fish and cook on the other side until it is golden brown also.

Transfer the fillet on a baking dish. Add the sauce and mix gently. Bake for about 5 minutes to blend the flavors into the fish. Serve it hot.