Best 6 Spicy Indian Fish With Fresh Herb Yogurt Sauce Recipes

Tantalize your taste buds with a culinary journey to India, where the vibrant flavors of fragrant spices dance upon your palate. Discover the secrets of preparing a tantalizing Spicy Indian Fish, an explosion of bold and aromatic flavors that will transport you to the bustling streets of Delhi or the serene backwaters of Kerala. This delectable dish, bathed in a luscious Fresh Herb Yogurt Sauce, promises a symphony of textures and tastes, leaving you craving for more.

Accompanying the Spicy Indian Fish is an array of enticing recipes that celebrate the diversity of Indian cuisine. Embark on a culinary adventure with the classic Chicken Tikka Masala, where succulent chicken pieces are marinated in a blend of yogurt, spices, and herbs, then grilled to perfection and enveloped in a creamy tomato sauce. Alternatively, indulge in the richness of Lamb Korma, where tender lamb is simmered in a velvety yogurt-based sauce infused with aromatic spices, nuts, and dried fruits.

For a vegetarian delight, dive into the depths of flavors with Chana Masala, a hearty and flavorful dish featuring chickpeas stewed in a fragrant tomato and onion sauce, delicately spiced with ginger, garlic, and a touch of heat. If you seek a refreshing side dish, prepare the cooling Cucumber Raita, a yogurt-based sauce adorned with crisp cucumbers, mint, and a hint of cumin. And to satisfy your sweet cravings, indulge in the delectable Sweet Potato Dalwa, a dessert that harmoniously blends sweet potatoes, milk, and sugar, creating a creamy and comforting treat.

This culinary expedition offers a glimpse into the vibrant tapestry of Indian cuisine, inviting you to explore the diverse flavors and techniques that have captivated food lovers for centuries. Whether you're a seasoned chef or a novice in the kitchen, these recipes will guide you through each step, allowing you to recreate these culinary wonders in the comfort of your own home. So, gather your ingredients, ignite your culinary passion, and embark on a journey of taste that will leave your senses dancing with delight.

Here are our top 6 tried and tested recipes!

RAITA RECIPE

Raita Recipe image

Raita Recipe- an Indian yogurt sauce with cucumber, mint and cilantro. Cooling and refreshing, serve this with spicy Indian dishes to cool the palate.

Provided by Sylvia Fountaine

Categories sauce

Time 15m

Yield 6

Number Of Ingredients 13

Ingredients

¾ cup whole milk plain yogurt ( or sub coconut yogurt)
½ cup finely diced or grated cucumber (removed seeds first)
1 tablespoon finely chopped red onion (optional, sub chives or green onion)
2 teaspoons lemon or lime juice, more to taste
1 tablespoon olive oil
½ teaspoon cumin seeds, toasted, crushed ( or use ground)
½ teaspoon coriander seeds, toasted, crushed ( or use ground)
2-3 tablespoons chopped mint
2-3 tablespoons chopped cilantro
¼ teaspoon salt, more to taste
¼ teaspoon pepper
for heat, add 1-2 teaspoons finely minced serrano peppers- optional
garnish with fresh herbs, chive blossoms or chili flakes

Steps:

Place all ingredients in a bowl and stir.
Refrigerate until ready to serve.

Nutrition Facts : Calories 43 calories, Sugar 3.8 g, Sodium 85.9 mg, Fat 2.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 0.3 g, Protein 0.9 g, Cholesterol 3 mg

GOAN FISH CURRY

Goan Fish Curry image

Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.

Provided by Nagi

Categories curries Main

Number Of Ingredients 27

Ingredients

2 1/2 tbsp Kashmiri chilli powder ((Note 1))
1 tbsp coriander
2 tsp cumin
1 tsp turmeric
1/2 tsp fenugreek powder ((Note 2))
3/8 tsp ground cloves
6 cloves garlic (, minced)
1 tbsp fresh ginger (, finely grated)
2 tbsp tamarind puree ((Note 3))
1/2 red onion (, chopped)
6 tbsp water ((plus more, as needed))
3 tbsp vegetable oil
1/2 tsp black mustard seeds ((Note 4))
1/2 red onion (, cut in half again (like a quartered orange) and thinly sliced)
1 tbsp tomato paste
2/3 cup canned tomato pulp/polp ((Mutti), OR tomato passata or crushed tomato, Note 5))
2/3 cup water
400ml/ 14oz coconut milk (, full fat (Note 6))
1 1/4 tsp salt (, cooking/kosher (or 3/4 tsp fine table salt))
1 1/2 tsp sugar
1/4 tsp chilli powder ((pure chilli, not US Chili Powder which is a mix, Note 7))
2 long green chillies (, cut into half lengthwise and deseeded, optional (Note 8))
1 tomato (, cut into 8 wedges then into 2.5cm / 1" chunks)
600g / 1.2 lb firm-fleshed white fish (, cut into 3cm / 1.25" cubes (Note 9))
1/4 cup fresh coriander/cilantro leaves
Finely sliced green chillies (, optional)
Basmati rice

Steps:

Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

Nutrition Facts : Calories 484 kcal, Carbohydrate 15 g, Protein 34 g, Fat 35 g, SaturatedFat 28 g, Cholesterol 75 mg, Sodium 916 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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.

INDIAN-SPICED FISH WITH CUCUMBER RELISH

Indian-Spiced Fish with Cucumber Relish image

Categories Ginger Marinate Low Carb Low Fat Yogurt Halibut Cucumber Summer Grill/Barbecue Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

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 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

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.

Tips for Perfect Spicy Indian Fish with Fresh Herb Yogurt Sauce

- Use a firm-fleshed fish such as salmon, halibut, or tilapia. This will help the fish hold its shape when cooked. - Don't overcook the fish. The fish should be cooked through but still moist and flaky. - Use fresh herbs in the yogurt sauce. This will give the sauce a bright, flavorful taste. - Serve the fish with basmati rice or naan bread. This will help soak up the delicious yogurt sauce.

Conclusion

Spicy Indian Fish with Fresh Herb Yogurt Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked in a flavorful marinade and then grilled or baked. The yogurt sauce is made with fresh herbs and spices, and it adds a creamy and tangy flavor to the dish. This dish is sure to be a hit with your family and friends.