Spicy Indian Fish With Fresh Herb Yogurt Sauce Food

BENGALI-STYLE FISH IN YOGURT CURRY

Bengali-Style Fish in Yogurt Curry image

Provided by Vikas Khanna

Categories Dairy Fish Fry Marinate Yogurt Dinner Seafood Tilapia Spice Curry Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 15

Ingredients

1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon caraway seeds
1 pound tilapia fillets, cut into 1- to 2-inch pieces
1 cup plain, lowfat yogurt
1 tablespoon all-purpose flour
5 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 medium red onion, finely chopped
1 tablespoon finely chopped garlic
1 tablespoon curry powder
1 1/4 cups heavy cream
Salt
2 tablespoons finely chopped fresh cilantro, for garnish

Steps:

1. Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.
2. In a blender, combine the yogurt and flour and set aside. Heat 3 tablespoons of the oil in a medium skillet over medium-high heat. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and curry powder and cook for another 2 minutes. Add the cream and the yogurt mixture and bring to a simmer. Reduce the heat to low and simmer until the sauce is thick, about 5 minutes.
3. In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side. Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes.
4. Season with salt and serve hot, garnished with fresh cilantro.

SPICY INDIAN FISH WITH FRESH HERB YOGURT SAUCE

SPICY INDIAN FISH WITH FRESH HERB YOGURT SAUCE image

Categories Fish Sauté Low Fat Yogurt

Yield 4 servings

Number Of Ingredients 30

Ingredients

For the fish:
4 cod fillets, each about 6-7 ounces (or may substitute another type of thick white fillet)
2 eggs, beaten
1/2 cup instant cream of wheat cereal (2 packets)
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
1/2 tsp. ground ginger
1/2 tsp. ground cayenne
1 tsp. freshly ground black pepper
1 tsp. salt
2 Tbs. vegetable oil (for sauteing)
For the sauce:
juice from 1/2 fresh lime (about 3-4 Tbs.)
1/4 cup fresh cilantro, trimmed of stems
1/4 cup fresh mint, trimmed of stems
1 cup frozen peas, thawed
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground turmeric
1/8 tsp. ground ginger
1/8 tsp. ground cayenne
1/4 tsp. freshly ground black pepper
1/4 tsp. salt
6 ounces plain yogurt (may use low fat or non-fat)
For the garnish:
juice from 1/2 fresh lime
1/2 cup roasted, unsalted cashews, chopped
1/4 cup fresh cilantro, trimmed of stems and chopped
1/4 cup fresh mint, trimmed of stems and chopped

Steps:

1. Prepare sauce first, to allow flavors more time to blend. Begin by combining lime juice, cilantro, and mint in a blender or food processor and blend until roughly pureed. 2. Add peas, dry spices and yogurt and blend until smooth. There will still be some lumps, but this adds to the texture. Set aside while preparing fish. 3. Place beaten eggs in one shallow dish; mix cream of wheat with dry spices in another shallow dish. 4. Dip fish fillets in the egg, then the cereal mixture. 5. Heat vegetable oil in a large skillet (preferably non-stick)over medium-high heat. Gently place fillets in the skillet and saute until browned on each side, turning once. Total cooking time will be about 10 minutes. 6. To serve, squeeze fresh lime juice over each fillet, then sprinkle chopped fresh herbs and chopped cashews over top. Serve yogurt sauce on the side for dipping.

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

Ingredients

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

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

Ingredients

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

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