Best 4 Indian Spiced Sturgeon With Mint Yogurt Sauce Recipes

YOGURT-MINT CHUTNEY

Yogurt-Mint Chutney image

Delicious and goes great with BBQ skewers (vegetarian or otherwise!).

Provided by stellarr

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

5 whole green onions
½ cup chopped fresh mint leaves
1 tablespoon olive oil
1 tablespoon lemon juice
1 pinch crushed red pepper flakes, or to taste
1 (7 ounce) container Greek-style yogurt
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Grind green onions, mint, olive oil, lemon juice, and red pepper flakes in a food processor to a coarse paste; transfer to a bowl. Add yogurt, salt, and black pepper; stir with a fork until blended.

Nutrition Facts : Calories 69.1 calories, Carbohydrate 2.7 g, Cholesterol 7.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 2 g, Sodium 411.4 mg, Sugar 1.7 g

INDIAN-SPICED STURGEON WITH MINT YOGURT SAUCE

Indian-Spiced Sturgeon with Mint Yogurt Sauce image

Categories Fish Ginger Marinate Yogurt Mint Summer Grill/Barbecue Gourmet

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

1 teaspoon fennel seeds, toasted
2 cups plain yogurt (16 oz)
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 teaspoon salt
6 (1-inch-thick) pieces skinless sturgeon fillet or halibut fillet with skin (6 oz each)
3 tablespoons finely chopped fresh mint
1/2 teaspoon finely grated fresh lemon zest
Special Equipment
an electric coffee/spice grinder

Steps:

Finely grind fennel seeds in grinder. Whisk together fennel and 1 cup yogurt with garlic, ginger, cumin, coriander, black pepper, turmeric, cayenne, and 1/2 teaspoon salt. Coat fish with yogurt mixture and marinate in a shallow baking dish, covered and chilled, 1 hour.
While fish is marinating, whisk together remaining cup yogurt, mint, zest, and remaining 1/2 teaspoon salt to make sauce.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Lift fish out of marinade, letting excess drip off (discard marinade), and grill fish, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until just cooked through, about 12 minutes total. (If using halibut, grill skin sides down first and grill, turning once, 8 to 9 minutes total.) Serve fish with sauce.

INDIAN-SPICED CHICKEN OR LAMB PATTIES WITH YOGURT SAUCE

Indian-Spiced Chicken or Lamb Patties With Yogurt Sauce image

Rent a Bollywood flick to go with these nice and spicy burgers made with either ground chicken or lamb, slapped into a pita! Serve them up with a potato salad tossed with chickpeas and scallions and dressed with cumin, garlic, lemon juice and extra-virgin olive oil. Times are estimates. Thanks to Rachael Ray for this adapted recipe.

Provided by Sandi From CA

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/4 lbs ground chicken or 1 1/4 lbs ground lamb
2 tablespoons curry paste (mild or hot-whichever you prefer)
1 tablespoon McCormick's Montreal Brand steak seasoning
2 pinches ground cinnamon or 2 pinches ground cloves
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
extra virgin olive oil, for drizzling
1 cup Greek yogurt (can use regular, but Greek's best!)
1 garlic clove
1 tablespoon fresh lemon juice
cilantro (a generous handful) or flat leaf parsley (a generous handful)
mint (a generous handful)
4 leaves bibb lettuce, chopped (can use Boston lettuce)
2 medium tomatoes, sliced
salt
4 pita bread rounds

Steps:

Preheat a grill or grill pan to medium-high.
Mix the ground chicken with the curry paste, grill seasoning, cinnamon, cumin and coriander and form into 4 large, ½" thick patties.
Coat the patties with a little olive oil and grill for 4 to 5 minutes on each side (3 minutes on each side for lamb).
In a food processor, blend the yogurt with the garlic, lemon juice, cilantro and mint until smooth.
Season the lettuce and tomatoes with a little salt.
Char the pitas on the grill, about 1 minute on each side, and cut about 1" off the tops.
Open each pita and fill with a patty, a quarter of the chopped lettuce and sliced tomatoes and a generous spoonful of the yogurt sauce.

Nutrition Facts : Calories 356.6, Fat 5.7, SaturatedFat 1.3, Cholesterol 99.3, Sodium 470.3, Carbohydrate 37.8, Fiber 2.6, Sugar 2.6, Protein 36.8

MINTY YOGURT CHUTNEY

Minty Yogurt Chutney image

Sometimes Indian cooks use yogurt to make a cooling, barely-spicy raita sauce to accompany a meal. But for snacking, and to give a lift to anything that dips into it, you can also make yogurt into a fiery chutney.

Provided by David Tanis

Categories quick, condiments, sauces and gravies

Time 15m

Yield About 1 cup

Number Of Ingredients 8

Ingredients

1 cup roughly chopped mint leaves
1 cup roughly chopped cilantro leaves
2 or 3 green chiles, chopped
4 scallions, chopped
1/2 teaspoon salt
2 teaspoons sugar
1/8 teaspoon cayenne
1/2 cup plain whole-milk yogurt

Steps:

Using a food processor or blender, grind mint, cilantro, chiles, scallions, salt, sugar and cayenne to a purée, adding a small amount of water if necessary.
Transfer mixture to a small bowl, stir in yogurt and mix well. Taste and adjust seasoning. It should be very spicy.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 478 milligrams, Sugar 11 grams