Best 6 Indian Spiced Fish With Cucumber Relish Recipes

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Indian spiced fish with cucumber relish is a vibrant and flavorful dish that brings together the best of both worlds. The tender and flaky fish is marinated in a mixture of aromatic Indian spices, such as turmeric, cumin, and coriander, then cooked to perfection, resulting in a succulent and juicy texture. The refreshing cucumber relish, made with crisp cucumbers, tangy vinegar, and a hint of sweetness, provides a perfect balance to the richness of the fish, creating a harmonious symphony of flavors in every bite.

Let's cook with our recipes!

INDIAN-SPICED FISH WITH CUCUMBER RELISH



Indian-Spiced Fish with Cucumber Relish image

Categories     Ginger     Marinate     Low Carb     Low Fat     Yogurt     Halibut     Cucumber     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup plain nonfat yogurt
4 teaspoons minced peeled fresh ginger, divided
2 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 5- to 6-ounce halibut steaks or mahi-mahi fillets (each about 3/4 to 1 inch thick)
1 1/2 cups diced English hothouse cucumber
2 tablespoons seasoned rice vinegar*
2 tablespoons chopped fresh cilantro
Olive oil
Fresh cilantro sprigs

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-SPICED BAKED FISH



Indian-Spiced Baked Fish image

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

4 (4 ounce) tuna steaks
4 teaspoons olive oil
4 teaspoons white vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon dried tarragon

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 CRUMBED FISH WITH SPICY CHIPS



Indian crumbed fish with spicy chips image

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

3 large potatoes , cut into skinny chips
1 tbsp curry paste
1 tbsp vegetable oil , plus extra to drizzle
1 large garlic and coriander naan bread
1 tbsp curry powder
450g sustainable white fish fillets
tub raita or mango chutney and lemon wedges, to serve

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 FISH



Indian Spiced Fish image

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

2 large plaice fillets, cut in half lengthways (500-600g total)
3 tablespoons sesame seeds, toasted
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon shichimi-togarashi, or
1/2 teaspoon cayenne pepper
salt & freshly ground black pepper, to taste
1 tablespoon vegetable oil

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

INDIAN SPICED FISH WITH CORIANDER RICE



Indian Spiced Fish With Coriander Rice image

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

1/2 teaspoon ground coriander
2 teaspoons garam masala
1/2 teaspoon chili powder
2 tablespoons plain flour
salt and pepper
4 (125 g) fish fillets (firm white)
2 tablespoons vegetable oil (or sunflower)
300 g broccoli (cut into small florets)
1 cup peas (frozen)
1/4 cup coriander (coarsely chopped)
3 cups basmati rice & wild rice mix (cooked)

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.

TILAPIA WITH CUCUMBER RELISH



Tilapia with Cucumber Relish image

In Wyandotte, Michigan, Mary VanHollebeke found a recipe that lures even landlubbers to her fish suppers. "I spotted this easy entree on a recipe card in my local fish market," she reports. "Although my husband isn't big on fish, he enjoys this mild-tasting tilapia." The relish adds garden-fresh flavor and pretty color to the lightly browned fillets.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

2/3 cup chopped seeded cucumber
1/2 cup chopped radishes
1 tablespoon tarragon vinegar
1 teaspoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/8 teaspoon sugar
1/8 teaspoon paprika
4 tilapia fillets (6 ounces each)
1 tablespoon butter

Steps:

  • In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly. Combine paprika and remaining salt and pepper; sprinkle over fillets., In a large nonstick skillet coated with cooking spray, melt butter. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.

Nutrition Facts : Calories 181 calories, Fat 6g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 384mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

Tips:

  • For a crispy fish, make sure to pat it dry before coating it in the spices.
  • If you don't have a tandoor or grill, you can cook the fish in a hot oven or on a stovetop grill pan.
  • Be careful not to overcook the fish, as it will become dry and tough.
  • The cucumber relish is a great way to add a refreshing and tangy flavor to the fish.
  • If you don't have time to make the cucumber relish, you can substitute it with a store-bought chutney or yogurt sauce.

Conclusion:

Indian spiced fish with cucumber relish is a delicious and healthy dish that is perfect for a summer meal. The fish is tender and flavorful, while the cucumber relish adds a refreshing and tangy flavor. This dish is sure to please everyone at your table.

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