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Nutrition Facts
Serving Size 1 (349g) Recipe makes 4 servings
Calories 364
Calories from Fat 194		(53%)
Amount Per Serving		%DV
	Total Fat 21.6g	33%
	Saturated Fat 12.9g	64%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 140mg		46%
Sodium 187mg		7%
Potassium 669mg		19%
Total Carbohydrate 18.3g		6%
	Dietary Fiber 2.2g	8%
	Sugars 8.8g
Protein 25.4g		50%
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Indian spiced fish in creamy, yoghurt sauce

Recipe #41152 | 50 min | 25 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Pets'R'us
Sep 24, 2002

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.

SERVES 4 (change servings and units)

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

Directions

1
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.
2
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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Featured Reviews for This Recipe

From: Chef #691234

On Mar 28, 2009

We enjoyed this recipe very much. Used Haddock and it worked nicely. Didn't have fenugreek seeds so substituted with 1/2 tsp. ground mustard. Next time will probably experiment with a few additional spices, will make sure I use large chunks of fish to avoid it from getting flaky too fast. Thanks for the recipe- pleasant and different.

0 people found this review helpful

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From: FlemishMinx

On Aug 29, 2004

We loved it ! I liked your idea of using small rolled fillets and did so with basa fillets cut into thin strips and rolled. The sauce is delightful. I toasted the fenugreek seeds in the same frypan as I then proceeded to prepare the dish in; the essence that remained behind surely was a bonus in flavoring the onions. Thanks for posting !

2 people found this review helpful

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From: Belle Vix

On Oct 7, 2002

This was so nice. My boyfriend made it when it was his turn to cook, and he likes chillies more than me (and he didn't deseed them), so it was a little on the hot side, but it was so lovely and creamy. We used trout fillets instead, but it was really really lovely. I'm making it next time, without the chilli seeds though!! Thank you :o)

4 people found this review helpful

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From: Norahs Girl

On Oct 26, 2002

This was lovely.I used Hake loins and served it with a almond rice pilaf.

3 people found this review helpful

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