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Ingredients

• 3   garlic cloves, minced
• 1   serrano chile, seeded and minced
• 1/2 cup  chopped cilantro
• 1/4 cup  chopped mint, plus 24 mint leaves
•   Salt and freshly ground pepper
• 4   6- to 8-ounce flounder fillets
• 2 tablespoons  extra-virgin olive oil
• 1/2 cup  heavy cream
• 2 tablespoons  plain whole-milk yogurt, drained
• 1 tablespoon  vegetable oil, plus more for pan frying
• 1   2-inch piece of fresh ginger, peeled and cut into very thin strips
•   All-purpose flour, for dredging

Description

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

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