Indian Spiced Fish Recipes

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.

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.

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.

Steps:

• Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
• Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
• Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

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.

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.