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 after the holidays.
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.
Fish Fillets in Yogurt Sauce, creamy indulgence without any guilt.
1 tablespoon vegetable oil
1/2 medium onion, sliced thinly
1/2 pound cod (or haddock or halibut) fillet
1/4 cup Greek yogurt
1 1/2 tsp lemon juice
salt and coarsely ground black pepper
1/2 teaspoon ground cumin
1 1/2 tablespoons ground coriander
generous pinch garam masala
pinch cayenne pepper
1/4 teaspoon grated fresh ginger*
1 T butter (optional)
Remove the tray from your toaster oven. Start by preheating the toaster oven to 350. While that’s warming up, heat the oil in a small skillet. Then add the sliced onion. Cook that until you can see through the slices. This should take about five minutes or so. Season with salt and pepper.
Remove the onions from the pan and scatter them over the toaster oven tray. Cut the fish into small pieces (about 2 inches) and arrange the pieces over the onions on the tray.
Take a small bowl and mix together the remaining ingredients (except the butter). If the mixture is too thick, thin it out with a teaspoon or two of water. Pour that over the fish and the onions and stir it around to cover the fish completely on both sides.
Cover the tray with foil, place it in the hot toaster oven and cook for about 20 minutes. The fish is done when it’s white and flakes easily with a fork.
If you want a thicker sauce, pour the sauce from the tray into a small saucepan, heat it to boiling, and then slowly add the butter.
* I grated the ginger using my microplane. If you don't have one, just use a cheese grater.
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