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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Rinse the fish fillets and pat them dry with a paper towel.

Step 2

Marinate the fish fillets with lemon juice, 1/2 teaspoon turmeric powder, and 1/2 teaspoon salt. Set aside for 10 minutes.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic and grated ginger to the skillet and sauté for another minute until fragrant.

Step 6

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.

Step 7

Gradually add the coconut milk to the skillet, stirring continuously to combine. Bring the sauce to a gentle simmer.

Step 8

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.

Step 9

Garnish with freshly chopped cilantro before serving.

Step 10

Serve hot with steamed rice, naan, or roti for a complete meal.

Nutrition Facts

Serving size	1192.3 grams (1192.3g)

Amount per serving	% Daily Value*
Calories	949

Total Fat 47.80g	61%
Saturated Fat 7.60g	38%
Polyunsaturated Fat 25.20g
Cholesterol 200mg	67%
Sodium 2671mg	116%
Total Carbohydrate 57.90g	21%
Dietary Fiber 9.00g	32%
Total Sugars 32.00g
Protein 82.50g	165%

Vitamin D 800IU	4000%
Calcium 231mg	18%
Iron 7mg	36%
Potassium 2587mg	55%

*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.

Source of Calories

Fat: 43.4%

Protein: 33.3%

Carbs: 23.4%