Indian Spiced Fish With Cucumber Relish Food

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INDIAN SPICED FISH



Indian Spiced Fish image

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

2 large plaice fillets, cut in half lengthways (500-600g total)
3 tablespoons sesame seeds, toasted
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon shichimi-togarashi, or
1/2 teaspoon cayenne pepper
salt & freshly ground black pepper, to taste
1 tablespoon vegetable oil

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

INDIAN CUCUMBER RELISH



Indian Cucumber Relish image

Make and share this Indian Cucumber Relish recipe from Food.com.

Provided by Nyteglori

Categories     Vegetable

Time P1DT5m

Yield 6 serving(s)

Number Of Ingredients 5

2 medium cucumbers
1 teaspoon salt
1 medium onion, coarsely minced
1 teaspoon ground cumin
1/2 cup plain yogurt

Steps:

  • Score the skin of the cucumbers with a fork. Slice thinly.
  • Layer slices in a side shallow bowl, salting each layer. Cover and refrigerator overnight.
  • Dry cucumbers on layers of paper towels, pressing out excess juice.
  • Toss with remaining ingredients.
  • Cover and chill.

Nutrition Facts : Calories 36.5, Fat 0.9, SaturatedFat 0.5, Cholesterol 2.6, Sodium 400.1, Carbohydrate 6.6, Fiber 0.8, Sugar 3.4, Protein 1.6

SPICY CUCUMBER RELISH



Spicy Cucumber Relish image

To use in Recipe #268295. The dressing can be made one day in advance and refrigerate. Then add to relish ingredients just before serving.

Provided by Jewelies

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 7

1 cup coconut vinegar or 1 cup white vinegar
1 cup white sugar
1 dash fish sauce
1 large English cucumber
4 small red chilies, finely chopped
1/2 cup unsalted peanuts, roasted and crushed
1/3 cup fresh coriander, chopped (including stems)

Steps:

  • Combine the vinegar, sugar and fish sauce in a small saucepan over medium heat. Bring to a gentle boil, stirring occasionally and cook for 1 minute.
  • Remove from heat and cool to room temperature.
  • Peel cucumber, scrape out seeds and cut into small dice.
  • Place the cucumber, chillies, peanuts and coriander in a bowl.
  • Pour over dressing and toss gently.

INDIAN-SPICED TILAPIA STICKS



Indian-Spiced Tilapia Sticks image

These flavorful Indian-spiced fish sticks please my whole family. Serve them with the creamy dipping sauce. -Jessie Grearson, Falmouth, Maine

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 20

1 pound tilapia fillets, cut into 1-inch strips
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup all-purpose flour
1/3 cup reduced-fat ranch salad dressing
1/4 cup reduced-fat plain yogurt
1-1/2 cups panko bread crumbs
1-1/2 teaspoons garam masala
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3 tablespoons olive oil
SAUCE:
1/2 cup reduced-fat plain yogurt
3 tablespoons fresh cilantro leaves
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup finely chopped peeled cucumber
2 tablespoons finely chopped sweet onion
4 cups fresh baby spinach
1 medium mango, peeled and sliced

Steps:

  • Sprinkle tilapia with pepper and salt. Place flour in a shallow bowl. In a second shallow bowl, combine salad dressing and yogurt. In a third shallow bowl, combine the bread crumbs, garam masala, cumin and cayenne. Dip fish in the flour, dressing mixture, then bread crumb mixture., In a large nonstick skillet heat oil over medium-high heat; cook fish in batches until fish just begins to flake easily with a fork, 2-3 minutes., Meanwhile, for sauce, place the yogurt, cilantro, cumin and salt in a food processor; cover and process until blended. Stir in cucumber and onion. Serve tilapia with spinach, mango and prepared sauce.

Nutrition Facts : Calories 408 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 548mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

INDIAN SPICED FISH IN CREAMY, YOGHURT SAUCE



Indian spiced fish in creamy, yoghurt sauce image

Depending on how many chilies you use, this is a mildly spiced and lovely aromatic dish. I use small plaice fillets, rolled up and secured with a wooden skewer (remove them before serving) for this fish dish, but it is just as nice with other white fish. Serve with plain white rice, green peas and a cucumber salad.

Provided by PetsRus

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb white fish fillet, cut up in chunks
3 -4 tablespoons butter
4 medium onions, finely chopped
2 -3 green chilies, seeds removed and finely chopped
2 teaspoons fresh grated ginger
1 cup yoghurt
1/2 cup cream
1/2 teaspoon turmeric powder
1/2 teaspoon fenugreek seeds, ground (If you have whole seeds dry roast them for a few minutes in a frying pan and then grind them.)
1/2 teaspoon ground cardamom
chopped fresh coriander

Steps:

  • Heat the butter and fry the onions until limp, add the green chilies and the ginger, fry for a few minutes Mix yoghurt, cream, turmeric, fenugreek and the cardamom, add this to the frying pan and simmer for 10 to 15 minutes.
  • Add the fish to the sauce, simmer for another 10 minutes or until the fish is done Transfer to a serving dish and sprinkle the coriander over it.

INDIAN SPICED FISH WITH CORIANDER RICE



Indian Spiced Fish With Coriander Rice image

This was in Recipe+ as part of their budget series and looks to be very flavoursome. To further cut costs you could use chicken tenderloins instead of fish fillets and use all steamed basmati rice intead of wild rice blend. To get 3 cups of cooked basmati and wild rice blend you will need to cook 1 1/2 cups raw.

Provided by ImPat

Categories     Indian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 teaspoon ground coriander
2 teaspoons garam masala
1/2 teaspoon chili powder
2 tablespoons plain flour
salt and pepper
4 (125 g) fish fillets (firm white)
2 tablespoons vegetable oil (or sunflower)
300 g broccoli (cut into small florets)
1 cup peas (frozen)
1/4 cup coriander (coarsely chopped)
3 cups basmati rice & wild rice mix (cooked)

Steps:

  • Combine ground coriander, garam masala, chilli powder and flour on a large plate and season with salt and pepper.
  • Dust fish in flour mixture to coat both sides, shaking of excess.
  • Heat oil in a large frying pan over moderately high heat and add fish skin side down and cook for 2-3 3 minutes each side or until just cooked (timing will depend on thickness of fish) and drain on paper towels.
  • Meanwhile cook broccoli and peas in a medium saucepan of boiling water until just tender and then drain.
  • Add vegetables and coriander to the rice and season with salt and pepper.
  • Serve fish with rice mixture.

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