Fish With Indian Spices Recipe

Name: Fish With Indian Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons curry powder (I use S&B brand, but any curry powder you like is fine); 2 tablespoons all-purpose flour, divided; 2 teaspoons salt, divided; 2 lbs salmon (or a firm fleshed white fish); 1 tablespoon vegetable oil; 2 cups frozen vegetables (spinach, peas, corn, green beans, etc); 12 onion; ½ cup water; ¼ cup plain yogurt (optional); 1 teaspoon cayenne pepper (optional)

Servings: persons

2 tablespoons curry powder (I use S&B brand, but any curry powder you like is fine)
2 tablespoons all-purpose flour, divided
2 teaspoons salt, divided
2 lbs salmon (or a firm fleshed white fish)
1 tablespoon vegetable oil
2 cups frozen vegetables (spinach, peas, corn, green beans, etc)
12 onion
½ cup water
¼ cup plain yogurt (optional)
1 teaspoon cayenne pepper (optional)

1
Cut your fish into square blocks about one-inch on all sides.
2
Pat try with a paper towel.
3
On a plate, combine 1 tbs flour with 2 tbs curry powder and 1 tsp salt.
4
Mix well.
5
Heat either a grill or a frying pan with some oil.
6
Dredge the fish in the flour/salt/curry mix.
7
Fry or grill on all sides until browned.
8
If you cut your blocks small, only brown on 4 sides.
9
To make the vegetable side dish, dice some onions and brown them in the hot oil.
10
Take the left over flour/curry mixture and add it to the oil and cook for maybe 1 minute.
11
Add 1/2 cup of water and let come to a boil.
12
Add some frozen peas, green beans or whatever.
13
Fresh works, too, but I can't tell the difference once it's cooked, so go with the frozen.
14
Optionally, turn off heat and add the plain yogurt.
15
The yogurt makes it creamier and less spicy.
16
If you like spicy, but also like the yogurt, add some cayenne pepper.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons curry powder (I use S&B brand, but any curry powder you like is fine), 2 tablespoons all-purpose flour, divided, 2 teaspoons salt, divided, 2 lbs salmon (or a firm fleshed white fish), and more.

Yes, Fish With Indian Spices falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish With Indian Spices

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