Spicy fish with coriander yoghurt
Discover a delicious Spicy Fish with Coriander Yoghurt recipe that perfectly balances heat and creaminess. This dish features tender white fish breaded with a flavorful blend of cumin, paprika, and turmeric, then paired with a refreshing Greek yoghurt sauce infused with zesty capers, garlic, and fresh coriander leaves. Elevate your seafood cooking with this easy-to-follow, mouth-watering recipe that's sure to impress!
- 24 Feb 2025
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 14 Ingredients
Spicy fish with coriander yoghurt is a delightful, flavorful dish that combines the exotic tastes of spices with the creamy tang of Greek yogurt infused with fresh coriander. This recipe offers a tantalizing balance of heat and coolness, making it perfect for a special dinner or a refreshing lunch.
Ingredients:
Instructions:
- Rinse the white fish fillets under cold water and pat them dry with paper towels. Cut the fillets into portions if necessary.
- In a shallow dish, mix together the all-purpose flour, ground cumin, dried coriander, paprika, turmeric powder, and a dash of salt.
- In a separate bowl, whisk the eggs with the coconut milk until well combined.
- Dredge each fish fillet in the flour-spice mix, ensuring each piece is evenly coated.
- Dip the floured fillets into the egg wash, allowing any excess to drip off.
- Finally, coat the fillets with bread crumbs, pressing gently to ensure an even coating.
- Heat a large skillet over medium-high heat and add a few tablespoons of vegetable oil.
- Once the oil is hot, carefully place the breaded fish fillets in the skillet.
- Cook the fish for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Remove the cooked fish fillets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- In a small bowl, combine the Greek yogurt, minced garlic cloves, capers, and chopped coriander leaves. Mix well until all ingredients are evenly distributed.
- Spoon a generous dollop of the coriander yogurt sauce over the cooked fish fillets or serve it on the side as a dip.
- Garnish with additional fresh coriander leaves if desired.
- Serve the spicy fish with coriander yogurt hot, alongside your favorite side dishes like steamed veggies, rice, or a fresh salad.
Tips:
- Make sure the white fish fillets are fresh for the best taste and texture.
- For a crispier coating, try using panko bread crumbs instead of regular bread crumbs.
- When frying the fish, ensure the oil is hot but not smoking to achieve a golden, crispy exterior.
- Allow the fish to rest on a paper towel after frying to drain any excess oil.
- For the coriander yogurt sauce, use fresh coriander leaves for the best flavor.
- If you prefer a thicker yogurt sauce, consider straining the Greek yogurt for a few hours before mixing.
- Add a squeeze of lemon juice to the yoghurt mixture for an extra burst of freshness.
- Feel free to adjust the amount of spices according to your heat tolerance and flavor preference.
- Serve the dish immediately to enjoy the contrast between the hot, crispy fish and the cool, creamy yoghurt.
This spicy fish dish paired with coriander yogurt not only satisfies your taste buds but also provides a nutritious and wholesome meal. Serve it with a side of your favorite vegetables or rice to complete the dining experience. Enjoy the burst of flavors that this unique combination brings to your table!
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 440kcal | 22% |
| Protein | |
| Protein 44g | 29% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 2.47g | 7% |
| Sugar 3.55g | 4% |
| Fat | |
| Fat 20g | 24% |
| Saturated 8g | 26% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 150ug | 16% |
| Choline 210mg | 38% |
| Vitamin B1 0.44mg | 37% |
| Vitamin B2 0.53mg | 41% |
| Vitamin B3 7mg | 41% |
| Vitamin B6 0.64mg | 38% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 2.33ug | 97% |
| Vitamin C 8mg | 9% |
| Vitamin E 1.22mg | 8% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.32mg | 36% |
| Iron, Fe 4.64mg | 42% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 640mg | 51% |
| Potassium, K 870mg | 26% |
| Selenium, Se 40ug | 73% |
| Sodium, Na 500mg | 33% |
| Zinc, Zn 2.89mg | 26% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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