This week’s recipe was going to be something else, but then I realized I hadn’t defrosted it. Oops. No matter, this Indian fish fillet in yogurt sauce recipe will do quite nicely instead. You’ll just have to wait for the other recipe!
This is adapted from The Wednesday Chef , who in turn adapted it from Madhur Joffrey. Since the amounts are smaller, you don’t have to heat up the oven. You can make this in the toaster oven instead. It heats up more quickly and it’s easier to clean too!
All you have to do is lightly fry some onions, pour them onto a tray, season and mix the yogurt, and then pour all of that over the fish.
It’s maybe ten minutes of prep, and 20 minutes of baking. While it bakes, pour yourself a glass of wine or a beer or make some rice to go with it. Or both.
You end up with a rich, creamy sauce that tastes indulgent (but isn’t, since it’s yogurt, not cream). So no need to feel guilty.
The garam masala, ginger, and cumin add a bit of bite, but not too much (unless you want it spicier, of course). It’s pretty easy and approachable for Indian food.
Substitutions and Variations for Indian Fish Fillet in Yogurt Sauce
- Add some curry to the sauce for more kick
- Try pan frying the fish (about three-five minutes per side); add the yogurt sauce at the end, off the heat so it doesn’t curdle
- Add half a hot chile pepper
More Fish Recipes
Turn a can of tuna into a full meal. Just add some pantry staples, heat it all up and you’re ready to eat in just a few minutes.
Bring the flavors of the Mediterranean to your dinner plate with this quick, single pan fish recipe. Make a simple marinade, let it sit, and then pan fry.
A splash of citrus, a bit of mustard for bite, and a sprinkle of rosemary add a lot of flavor without much effort.
Bring the warmth and sunshine of the Mediterranean to your dinner table, even on a cloudy spring day. This dish is full of flavor from fish, tomatoes, garlic, and citrus.