Best 7 Curried Fish Fillets With Yogurt Sauce Recipes

If you're in search of a delectable and flavorful dish that combines the richness of curry with the cooling tang of yogurt sauce, then look no further than curried fish fillets. This culinary masterpiece offers a perfect balance of spices, herbs, and aromatic ingredients, resulting in a dish that tantalizes your taste buds and leaves you craving more. Whether you prefer mild or spicy curries, there's a recipe out there to suit your palate. With just a few simple steps, you can create this delectable dish that will impress your family and friends.

Let's cook with our recipes!

BENGALI-STYLE FISH IN YOGURT CURRY

Bengali-Style Fish in Yogurt Curry image

Provided by Vikas Khanna

Categories Dairy Fish Fry Marinate Yogurt Dinner Seafood Tilapia Spice Curry Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 15

Ingredients

1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon caraway seeds
1 pound tilapia fillets, cut into 1- to 2-inch pieces
1 cup plain, lowfat yogurt
1 tablespoon all-purpose flour
5 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 medium red onion, finely chopped
1 tablespoon finely chopped garlic
1 tablespoon curry powder
1 1/4 cups heavy cream
Salt
2 tablespoons finely chopped fresh cilantro, for garnish

Steps:

1. Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.
2. In a blender, combine the yogurt and flour and set aside. Heat 3 tablespoons of the oil in a medium skillet over medium-high heat. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and curry powder and cook for another 2 minutes. Add the cream and the yogurt mixture and bring to a simmer. Reduce the heat to low and simmer until the sauce is thick, about 5 minutes.
3. In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side. Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes.
4. Season with salt and serve hot, garnished with fresh cilantro.

FISH FILET IN THAI COCONUT CURRY SAUCE

Fish Filet in Thai Coconut Curry Sauce image

You can use any type of fish filet for this delicious curry dish like halibut, tilapia, or cod. I have also cooked chicken in the same curry sauce before. Serve with plenty of rice.

Provided by barbara

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
3 shallots, finely chopped
2 tablespoons red curry paste
1 (14 ounce) can coconut milk
1 cup chicken broth
½ teaspoon white sugar
salt and ground black pepper to taste
4 white fish filets
¼ cup chopped fresh cilantro
¼ cup green onions, chopped
½ lime, juiced
½ lime, cut into wedges

Steps:

Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 13.3 g, Cholesterol 57.6 mg, Fat 26.1 g, Fiber 2.1 g, Protein 43.3 g, SaturatedFat 19.4 g, Sodium 2225.9 mg, Sugar 3 g

SALMON WITH YOGURT-CURRY SAUCE

Salmon With Yogurt-Curry Sauce image

With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything. Here I cook it with a yogurt sauce that contains just chopped cucumber and spices. If you use farmed salmon and a nonstick skillet, you won't even need to add any fat. That's because farmed salmon is so high in fat (fattier than wild salmon, and it's the beneficial omega-3 type, too) that it's difficult to overcook. This is not to say you can put it on the stove and walk away, but that precision is a goal rather than a necessity. Even if you like your fish cooked through, the result will be a piece of meat that still has a fair amount of moisture in it.

Provided by Mark Bittman

Categories dinner, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups plain yogurt
1 small cucumber, peeled
Salt and pepper
10 cardamom pods, remove seeds and discard hulls
1 3-inch cinnamon stick
1 teaspoon cloves
1/2 teaspoon nutmeg pieces (smack a whole nutmeg with a hammer)
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon black peppercorns
2 tablespoons neutral oil, like corn or grapeseed, if necessary
4 6-ounce salmon fillets
Lime wedges

Steps:

If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 746 milligrams, Sugar 5 grams, TransFat 0 grams

FISH CURRY WITH YOGURT

Fish Curry with Yogurt image

Number Of Ingredients 14

Ingredients

750 grams Cod
1 Lemon
2 tablespoons Oil - neutral flavoured such as canola
1 tablespoon Unsalted butter
2 Onion
2 cloves Garlic
1/2 bunch Parsley
1 teaspoon Turmeric
2 teaspoons Garam Masala
1 tablespoon Dried, unsweetened coconut flakes
1 pinch Cayenne pepper
1-2 teaspoons Salt
1 can Canned, whole, peeled tomatoes - drained
6 ounces Plain, non-fat, Greek yogurt

Steps:

Rinse fish under cold water, blot dry with paper towel. Cut into 1 1/2 inch pieces and squeeze the juice of the lemon over the fish.
Put the oil and butter into a pot.
Peel the onion and garlic and mince finely. Mince the parsley.
Heat the oil and butter and sauté the minced ingredients, spices and salt to taste gently for 5 minutes.
Add the drained tomatoes, breaking them into pieces with a spoon as you stir them in.
Let mixture simmer for 5 minutes.
Stir in yogurt. Heat through well.
Lay the fish pieces in the sauce, close the pot and over the lowest heat, let the fish cook for 10 minutes. Stir gently as little as possible.
Adjust the seasonings and serve hot with rice.
Sauce can be made a day ahead. Refrigerate before adding the yogurt. To serve, reheat sauce, stir in yogurt and cook fish as above.

SAUTEED PARMESAN FISH FILLETS AND YOGURT SAUCE

Sauteed Parmesan Fish Fillets and Yogurt Sauce image

From Home Cookin' and can be used with any white fish fillets such as catfish, flounder, tilapia, etc.

Provided by Oolala

Categories Catfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 fish fillets
1/2 lemon
4 tablespoons cornmeal
4 tablespoons parmesan cheese
2 tablespoons olive oil
1 lemon, cut into wedges, to garnish (optional)
1 cup nonfat plain yogurt
2 tablespoons white prepared horseradish
2 teaspoons mustard, your preference
2 teaspoons chopped dill

Steps:

Sprinkle fish with juice of 1/2 lemon and let it marinate for 20 minutes.
Coat fish in a combination of the corn meal and parmesan cheese.
Blend sauce ingredients in a small bowl to serve along with the fish and set aside.
In a non-stick skillet, add the oil and fry the fish on medium heat.
Brown the fish for about 5 minutes per side and remove.
Serve the sauce over the fish and garnish with lemon wedges.

Nutrition Facts : Calories 340.1, Fat 10.3, SaturatedFat 2.2, Cholesterol 104.6, Sodium 318.8, Carbohydrate 13.3, Fiber 1.5, Sugar 5.5, Protein 47.5

CRISPY-SKIN SALMON WITH CURRIED YOGURT SAUCE

Crispy-Skin Salmon with Curried Yogurt Sauce image

Nailing perfectly crispy skin on salmon is easier than you think. The secret is prepping the fish before cooking it. Scraping the residual moisture will guarantee a crisp skin. You can also scrape it a few hours or days before cooking.

Provided by Jet Tila

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 12

Ingredients

Two 6-ounce salmon fillets, skin on, scales and pin bones removed
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup whole-milk Greek yogurt
1/2 cup chopped fresh cilantro
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon garam masala
1/2 teaspoon curry powder
Kosher salt and freshly ground pepper

Steps:

For the salmon: Pat the fillets dry with paper towels. With the sharp edge of a knife, scrape the skin back and forth the length of a fillet over and over with light pressure. You will see moisture build up on your knife edge; wipe it away. Continue for about 1 minute, until there's almost nothing to wipe away. Cut a few 2- to 3-inch slits across the middle of the salmon skin. Repeat with the remaining fillet.
Season the salmon with salt and pepper on both sides. Drizzle with the oil and set aside until ready to cook.
For the yogurt sauce: Combine the yogurt, cilantro, lemon zest and juice, oil, garlic, garam masala and curry powder in a small bowl. Mix with a fork until well combined. Season with salt and pepper to taste. Set aside.
Heat a 9- to 11-inch cast-iron skillet over medium-high heat for 3 to 4 minutes. There is no need to oil the pan, because you oiled the fish. Add the fillets skin-side down, laying them away from you. Cook for about 3 minutes, or until golden brown. Shake the pan until the salmon releases from the bottom of the pan by itself.
Carefully turn the salmon over and reduce the heat to medium-low so the flesh side cooks more slowly. Cook until a thin-bladed knife inserted into the flesh meets with just a little resistance or an instant-read thermometer inserted into the thickest part of a fillet registers 125 degrees F, 2 to 3 minutes (thinner pieces will be done quicker than the thicker ones).
Serve the fillets topped with some of the yogurt sauce.

COD FILLETS WITH CILANTRO YOGURT SAUCE

Cod Fillets With Cilantro Yogurt Sauce image

This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters. But it's wonderful with mild fish like cod. The fish, while delicious, is utterly simple: fillets baked in a 300-degree oven until opaque, 10 to 20 minutes depending on the thickness of the pieces. It is the sauce that is the star, and that comes together quickly in a food processor. Combine roughly chopped cilantro and parsley, garlic that has been mashed to a paste, lemon juice, olive oil, salt and yogurt. (Whole-milk yogurt would be best for body and flavor, while low-fat is O.K., and nonfat untenable.) Process until the mixture is smooth and green. There will be sauce left over, which you can use on yet more fish, or as a dip for vegetables or fritters, anything that would thrive when dunked in the refreshing, herb-graced sauce.

Provided by Martha Rose Shulman

Categories dinner, quick, main course

Time 40m

Yield 4 servings (you'll have sauce left over)

Number Of Ingredients 9

Ingredients

2 cups cilantro leaves (some stems are O.K. - you don't have to pick off each leaf the way you do with parsley)
1/2 cup flat-leaf parsley leaves
2 garlic cloves
Salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 cup plain Greek yogurt (low-fat or whole)
1 1/2 pounds Alaskan cod fillets
Lemon wedges for garnish

Steps:

To make the sauce, coarsely chop the cilantro and the parsley leaves. In a mortar and pestle, mash the garlic with a pinch of salt. Place the cilantro and parsley in a food processor fitted with the steel blade and process until finely chopped. Add the garlic, lemon juice, olive oil, about 1/2 teaspoon salt (or to taste), and the yogurt and process until the mixture is smooth and green. Transfer to a bowl.
Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork.
Remove the fish from the oven, transfer to plates or a platter, and spoon on the sauce. Garnish with lemon wedges and serve.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 4 grams, Sodium 636 milligrams, Sugar 3 grams

Tips:

Use firm-fleshed fish fillets. This will help them hold their shape when cooked.
Season the fish fillets generously with salt and pepper. This will help enhance their flavor.
Don't overcrowd the pan when cooking the fish fillets. This will help them cook evenly.
Cook the fish fillets over medium heat. This will help prevent them from burning.
Serve the fish fillets immediately with the yogurt sauce. This will help them stay moist and flavorful.

Conclusion:

Curried fish fillets with yogurt sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish fillets are cooked in a flavorful curry sauce and then served with a creamy yogurt sauce. This dish is sure to be a hit with the whole family.