Indian Spiced Fish In Creamy Yoghurt Sauce Recipes

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YOGURT-MARINATED SALMON FILLETS (DAHI MACHHALI MASALEDAR)



Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar) image

Indian-style salmon that tastes great served over basmati rice, but anything you choose will work.

Provided by jpmcminn

Categories     World Cuisine Recipes     Asian     Indian

Time 8h30m

Yield 4

Number Of Ingredients 10

1 cup fat-free plain yogurt
½ tablespoon cayenne pepper
6 cloves garlic, minced
2 (2 inch) pieces fresh ginger root, minced
2 tablespoons cilantro, finely chopped
1 tablespoon ground coriander seed
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground turmeric
4 (6 ounce) skinless, boneless salmon fillets

Steps:

  • Combine the yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add the salmon and toss until well coated with the marinade; marinate overnight.
  • Preheat the oven broiler. Lightly grease a baking pan.
  • Remove salmon from marinade and shake off excess; discard remaining marinade. Place onto prepared baking pan and broil in preheated oven until salmon flakes easily with a fork, five to seven minutes per side.

Nutrition Facts : Calories 364.5 calories, Carbohydrate 8.8 g, Cholesterol 100.3 mg, Fat 18.9 g, Fiber 1.3 g, Protein 37.8 g, SaturatedFat 3.8 g, Sodium 731.3 mg, Sugar 4.9 g

BROILED INDIAN SPICED FISH



Broiled Indian Spiced Fish image

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

2 teaspoons ginger, finely grated
3 garlic cloves, crushed
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon mustard powder
1/4-1/2 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
coarse salt
fresh ground black pepper
5 tablespoons unsalted butter, melted
4 (6 ounce) fish fillets (or steaks, swordfish, halibut, haddock, tuna, or salmon)

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



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-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.

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