Indian Fish Fillets with Sauce
Dive into the vibrant world of Indian cuisine with these flavorful Indian Fish Fillets with Sauce, a recipe that combines tender, marinated fish fillets with a rich, aromatic tomato-coconut sauce. Featuring a medley of warming spices like cumin, coriander, garam masala, and red chili powder, this dish balances zesty lemon-marinated fish with the creamy sweetness of coconut milk. Perfectly simmered to infuse every bite with bold flavors, it's finished with a garnish of fresh cilantro for a burst of freshness. Ready in just 40 minutes, this recipe is perfect for a quick yet impressive weeknight dinner. Serve it with steamed rice, naan, or roti to soak up every drop of the luscious sauce. Ideal for fans of Indian flavors, this dish seamlessly blends spice, sweetness, and heartiness for a memorable meal.
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Recipe Information
Ingredients
- 4 pieces fish fillets (such as cod, tilapia, or basa)
- 2 tablespoons lemon juice
- 0.5 teaspoons turmeric powder
- 1 teaspoons salt
- 3 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 4 garlic cloves (minced)
- 1 teaspoons ginger (grated)
- 2 large tomatoes (finely chopped)
- 1 teaspoons ground cumin
- 1 teaspoons ground coriander
- 0.5 teaspoons red chili powder
- 0.5 teaspoons garam masala
- 1 cup coconut milk
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Rinse the fish fillets and pat them dry with a paper towel.
Marinate the fish fillets with lemon juice, 1/2 teaspoon turmeric powder, and 1/2 teaspoon salt. Set aside for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the fish fillets and cook for 2-3 minutes on each side until lightly golden. Remove the fish from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and grated ginger to the skillet and sauté for another minute until fragrant.
Stir in the chopped tomatoes, 1/2 teaspoon salt, ground cumin, ground coriander, red chili powder, and garam masala. Cook until the tomatoes break down and the mixture becomes a thick paste, about 5-8 minutes.
Gradually add the coconut milk to the skillet, stirring continuously to combine. Bring the sauce to a gentle simmer.
Carefully place the cooked fish fillets back into the skillet, spooning the sauce over them to coat. Simmer for 5 minutes to allow the flavors to meld and the fish to heat through.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or roti for a complete meal.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 8.4 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
