Indian Crumbed Fish With Spicy Chips Food
INDIAN CRUMBED FISH WITH SPICY CHIPS
Lighten up fish and chips with this low-fat, spicy recipe that's sure to keep the family happy
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss chips with curry paste, half the oil and some seasoning on a baking tray, then cook for 20 mins on the top shelf.
- Meanwhile, toast the naan in a toaster, then whizz to crumbs in a food processor with the curry powder. Lay the fish on a baking tray, brush with the rest of the oil, then pack the crumbs on top and drizzle with a little extra oil. Transfer the chips to a lower shelf and cook the fish above for 10 mins until crisp and golden.
Nutrition Facts : Calories 351 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.13 milligram of sodium
BROILED INDIAN SPICED FISH
Make and share this Broiled Indian Spiced Fish recipe from Food.com.
Provided by Chef Kate
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine ginger, garlic, garam masala, cumin, turmeric, mustard powder, cayenne pepper, lemon juice, 3/4 teaspoon salt, and a pinch of black pepper. Stir in about 1 tablespoon warm water to form a very thick paste.
- Brush a baking sheet or broiler pan with 1 tablespoon butter; place fish on top.
- Cover fish on both sides with marinade; set aside for at least 15 minutes but no more than 30 minutes.
- Preheat broiler.
- Drizzle 2 tablespoons butter over fish; broil until nicely browned, 5 to 6 minutes. Turn over steaks, and drizzle with remaining 2 tablespoons butter; broil until browned and cooked through.
- Serve immediately.
INDIAN-SPICED FISH WITH CUCUMBER RELISH
Categories Ginger Marinate Low Carb Low Fat Yogurt Halibut Cucumber Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
- Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)
- Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.
- *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.
INDIAN SPICED FISH
Make and share this Indian Spiced Fish recipe from Food.com.
Provided by Sackville
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the dry spices, salt and pepper on a plate. Lightly coat the fish fillets in the dry spice mixture.
- Leave to sit for 5-10 minutes so the spices sink inches.
- Heat a frying pan with oil and fry the fish for 1-1/2 minutes on each side.
Nutrition Facts : Calories 132, Fat 8.6, SaturatedFat 1.3, Cholesterol 36.7, Sodium 243.5, Carbohydrate 2.6, Fiber 1.2, Sugar 0.1, Protein 11.6
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