INDIAN-SPICED BAKED FISH
Baked fish in an oil and vinegar marinade with Indian spices.
Provided by ToffeeSmiles22
Categories World Cuisine Recipes Asian Indian
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Place tuna steaks in a bowl. Add olive oil, vinegar, garlic powder, onion powder, coriander, cumin, and tarragon and mix well. Cover with aluminum foil and marinate in the refrigerator for 2 to 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Transfer tuna steaks to a baking sheet.
- Bake in the preheated oven until tuna is cooked through and flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 1.5 g, Cholesterol 50.6 mg, Fat 6.1 g, Fiber 0.4 g, Protein 26.5 g, SaturatedFat 0.9 g, Sodium 42.7 mg, Sugar 0.4 g
INDIAN SPICED FISH
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
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
BROILED INDIAN SPICED FISH
Make and share this Broiled Indian Spiced Fish recipe from Food.com.
Provided by Chef Kate
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine ginger, garlic, garam masala, cumin, turmeric, mustard powder, cayenne pepper, lemon juice, 3/4 teaspoon salt, and a pinch of black pepper. Stir in about 1 tablespoon warm water to form a very thick paste.
- Brush a baking sheet or broiler pan with 1 tablespoon butter; place fish on top.
- Cover fish on both sides with marinade; set aside for at least 15 minutes but no more than 30 minutes.
- Preheat broiler.
- Drizzle 2 tablespoons butter over fish; broil until nicely browned, 5 to 6 minutes. Turn over steaks, and drizzle with remaining 2 tablespoons butter; broil until browned and cooked through.
- Serve immediately.
INDIAN SPICED FISH IN CREAMY, YOGHURT SAUCE
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
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.
INDIAN-SPICED FISH WITH CUCUMBER RELISH
Categories Ginger Marinate Low Carb Low Fat Yogurt Halibut Cucumber Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
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 CRUMBED FISH WITH SPICY CHIPS
Lighten up fish and chips with this low-fat, spicy recipe that's sure to keep the family happy
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss chips with curry paste, half the oil and some seasoning on a baking tray, then cook for 20 mins on the top shelf.
- Meanwhile, toast the naan in a toaster, then whizz to crumbs in a food processor with the curry powder. Lay the fish on a baking tray, brush with the rest of the oil, then pack the crumbs on top and drizzle with a little extra oil. Transfer the chips to a lower shelf and cook the fish above for 10 mins until crisp and golden.
Nutrition Facts : Calories 351 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.13 milligram of sodium
INDIAN SPICED SALMON
Spice up your salmon for an easy midweek meal with a bit of wow factor, or even for a casual dinner party. Indian spices and tamarind bring depth of flavour
Provided by Diana Henry
Categories Dinner, Fish Course, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water - you won't need much - to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you're in a rush).
- Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.
Nutrition Facts : Calories 520 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium
INDIAN-SPICED ROAST SALMON
From Cooking Light. Serving size: 1 salmon fillet and about 3 tablespoons yogurt mixture. Per serving: 300 calories, 31.2 g fat, 38.7 g protein, 4.3 g carb, 0.3 g fiber, 88 mg cholesterol.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place salmon fillets, skin side down, in a roasting pan coated with cooking spray.
- Brush fillets evenly with lime juice.
- Mix together the salt and next 5 ingredients; sprinkle evenly over fish.
- Bake in a 425°F oven for 10 minutes or until fish flakes easily.
- Combine yogurt and cilantro; serve with fish.
Nutrition Facts : Calories 222.4, Fat 6, SaturatedFat 1, Cholesterol 88.3, Sodium 435.7, Carbohydrate 4.2, Fiber 0.2, Sugar 3.3, Protein 36
INDIAN SPICED FISH WITH CORIANDER RICE
This was in Recipe+ as part of their budget series and looks to be very flavoursome. To further cut costs you could use chicken tenderloins instead of fish fillets and use all steamed basmati rice intead of wild rice blend. To get 3 cups of cooked basmati and wild rice blend you will need to cook 1 1/2 cups raw.
Provided by ImPat
Categories Indian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine ground coriander, garam masala, chilli powder and flour on a large plate and season with salt and pepper.
- Dust fish in flour mixture to coat both sides, shaking of excess.
- Heat oil in a large frying pan over moderately high heat and add fish skin side down and cook for 2-3 3 minutes each side or until just cooked (timing will depend on thickness of fish) and drain on paper towels.
- Meanwhile cook broccoli and peas in a medium saucepan of boiling water until just tender and then drain.
- Add vegetables and coriander to the rice and season with salt and pepper.
- Serve fish with rice mixture.
INDIAN-SPICED TILAPIA STICKS
These flavorful Indian-spiced fish sticks please my whole family. Serve them with the creamy dipping sauce. -Jessie Grearson, Falmouth, Maine
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Sprinkle tilapia with pepper and salt. Place flour in a shallow bowl. In a second shallow bowl, combine salad dressing and yogurt. In a third shallow bowl, combine the bread crumbs, garam masala, cumin and cayenne. Dip fish in the flour, dressing mixture, then bread crumb mixture., In a large nonstick skillet heat oil over medium-high heat; cook fish in batches until fish just begins to flake easily with a fork, 2-3 minutes., Meanwhile, for sauce, place the yogurt, cilantro, cumin and salt in a food processor; cover and process until blended. Stir in cucumber and onion. Serve tilapia with spinach, mango and prepared sauce.
Nutrition Facts : Calories 408 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 548mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
INDIAN-SPICED FISH CAKES
Spice up leftover cooked salmon in these simple, freezable fishcakes with cooling raita
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan. When soft, drain the potatoes, return to the saucepan, add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well. When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon. Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.
- In the frying pan, melt the butter with the oil. Fry the cakes for about 2 mins each side until golden. Serve with the mayo, raita (recipe below) or mango chutney and some salad leaves.
Nutrition Facts : Calories 551 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.43 milligram of sodium
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FRIED FISH - SPICY INDIAN FISH FRY - ANTO'S KITCHEN
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5/5 (5)Category Non VegetarianCuisine IndianTotal Time 35 mins
- For marinade: In a bowl add red chili powder, coriander powder, turmeric powder, salt and mix well. Add lemon juice and mix well. Add water little by little and make a smooth paste.
- Cut the tilapia fillets into small pieces and apply the marinade evenly on the fish. Marinate in the refrigerator for 20 minutes.
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