Fish in Spicy Yoghurt Sauce

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“My husband chose this for his birthday dinner. He was not disappointed! Adapted from a recipe by Joyce Westrip, this dish dates back to the Moghul courts of India. If you are health conscious or watching calories, substitute 2 tablespoons of vegetable oil, or less, for the ghee. Preparation time includes marinating time. Although it seems a long list of ingredients, it is a very simple dish to prepare, and for lovers on Indian cuisine, one you will want to make again and again. We ate this with rice and Charishmas's Tandoori Masala Goghi Tandoori Masala Gobhi(Tandoori Masala in Yoghurt Cauliflower).”
1hr 5mins

Ingredients Nutrition


  1. Cut the fish into large pieces and remove any bones.
  2. Mix together the turmeric, salt, chile powder and cumin powder.
  3. Combine the spice mixture with the lime or lemon juice, then sprinkle amd rub over the fish pieces.
  4. Allow to marinate for 15 minutes.
  5. Place the onion, ginger, chile, cilantro and water in a food processor or blender container, and process or blend to a smooth paste.
  6. Lightly whisk the yoghurt and extra water together, then combine with the blended paste.
  7. Pour over the fish pieces, and mix well, ensuring each piece is well coated.
  8. Marinate the fish for a further 30 minutes, turning the pieces from time to time.
  9. Shake any excess marinade from the fish, and set aside, reserving the marinade.
  10. Meanwhile steep the saffron threads in the hot milk, and set that aside also.
  11. Heat the ghee or vegetable oil in a heavy-bottomed saucepan over medium-high heat.
  12. Add the sliced onion and stir and saute until a light golden colour.
  13. Add the raisins or sultanas and saute for 1 minute.
  14. Next, stir in the garam masala, salt, cilantro and the hot milk containing the saffron threads.
  15. Add the reserved marinade, bring to the boil, lower heat, and simmer for 4 minutes.
  16. Add the marinated fish pieces and simmer gently until the fish is cooked, about 5 minutes, depending on the thickness of the fish pieces.
  17. If desired, serve with a sprinkling of lightly cooked green peas.

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