Best Spicy Indian Fish With Fresh Herb Yogurt Sauce Recipes

Indian spiced fish in creamy, yoghurt sauce image

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 Cucumber Relish image

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup plain nonfat yogurt
4 teaspoons minced peeled fresh ginger, divided
2 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 5- to 6-ounce halibut steaks or mahi-mahi fillets (each about 3/4 to 1 inch thick)
1 1/2 cups diced English hothouse cucumber
2 tablespoons seasoned rice vinegar*
2 tablespoons chopped fresh cilantro
Olive oil
Fresh cilantro sprigs

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 Sturgeon with Mint Yogurt Sauce image

Yield Makes 6 servings

Number Of Ingredients 15

1 teaspoon fennel seeds, toasted
2 cups plain yogurt (16 oz)
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 teaspoon salt
6 (1-inch-thick) pieces skinless sturgeon fillet or halibut fillet with skin (6 oz each)
3 tablespoons finely chopped fresh mint
1/2 teaspoon finely grated fresh lemon zest
Special Equipment
an electric coffee/spice grinder

Steps:

Finely grind fennel seeds in grinder. Whisk together fennel and 1 cup yogurt with garlic, ginger, cumin, coriander, black pepper, turmeric, cayenne, and 1/2 teaspoon salt. Coat fish with yogurt mixture and marinate in a shallow baking dish, covered and chilled, 1 hour.
While fish is marinating, whisk together remaining cup yogurt, mint, zest, and remaining 1/2 teaspoon salt to make sauce.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Lift fish out of marinade, letting excess drip off (discard marinade), and grill fish, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until just cooked through, about 12 minutes total. (If using halibut, grill skin sides down first and grill, turning once, 8 to 9 minutes total.) Serve fish with sauce.