Fish Fillets in Curry Sauce




This post may contain affiliate links. Please read my disclosure policy.

Fish Fillets in Curry Sauce ~ I’m always looking for new ways to cook fish, and this British/Indian fusion cod with curry sauce is fabulous!

This delicious recipe has Anglo-Indian roots that go back many generations.  Indian cooks in Anglo households would spice up the classic English fish in cream sauce with their native spices.  This dish also seemed appropriately light and easy enough for the sweltering weather we’re having this week.


I used gorgeous fresh cod, but you could use any firm white fish you like.

This was delicious.  The sauce was spicy without being too hot, and the thickness of the fillets stood up to the assertiveness of the sauce.  The sauce in itself was easy to make and could be the base for other curries.  I’m going to put some cooked chicken, potatoes, and peas in the leftover sauce and serve it over rice for tomorrow’s lunch!

*recipe by Madhur Jaffrey

Fish Fillets in Curry Sauce
Rate this recipe
14 ratings

Fish Fillets in Curry Sauce

Ingredients

  • 2 pounds thick fish fillets, Haddock or Cod
  • 21/4 cups milk
  • 1 tsp salt
  • freshly ground pepper
  • 1/2 tsp cayenne pepper
  • 1/4 tsp turmeric
  • 5 Tbsp bread crumbs
  • 4 Tbsp unsalted butter
  • 1/4 cup good curry powder (don't use the ancient tin from the back of your cupboard)
  • 2 Tbsp flour
  • 3 Tbsp finely chopped cilantro
  • 2-3 tsp fresh lemon juice

Instructions

  1. Preheat oven to 400F
  2. Lay out the fillets in a baking pan. 
  3. Combine the milk, salt, pepper, cayenne and turmeric and pour it over the fish.  This sits for 15 minutes while you get the rest of the ingredients measured and chopped.
  4. Take the fish out of the milk, reserving it, and coat it completely with the bread crumbs.  I used panko crumbs to get a good crunchy coating.  Press them in so they adhere.  Put the fish in a shallow baking dish lined with aluminum foil and dot with 2 tbsp of butter.  Bake for 15 minutes.  (I baked it for almost 15 minutes at 400, then broiled the fish for a few minutes to get a crispy brown crust).
  5. After you put the fish in the oven, put the milk in a small pan and bring to a simmer.  In another heavy bottomed pan, melt the remaining 2 tbsp butter and then add the curry powder.  Stir for a minute and then add the flour.  Cook for 2 minutes, stirring.  Then whisk in the hot milk and stir the sauce until it thickens and boils.  Take it off the heat and add the cilantro and lemon juice.
  6. Arrange the fish on a platter or individual plates and spoon the sauce over them.  Serve extra sauce on the side.  I went all the way with the Anglo-Indian theme and served English garden peas on the side.

You Might Also Like

14 Comments

    Leave a Reply

  • Reply
    bellini
    July 25, 2011 at 5:02 am

    Welcome to the group. I just arrived back from holidays with no Internet access but just had to take a peak at what the group had been up to. Great job!

  • Reply
    Victoria
    July 23, 2011 at 11:59 am

    Sue..just had a look through the gourmet list and am ashamed at how many names I didn’t recognise…I did however know Madhur Jaffrey and have a few of her recipes from magazines tucked away. Your fish looks amazing, I could have dived right into the picture. yum yum! have a great weekend :)

  • Reply
    Rose
    July 23, 2011 at 3:37 am

    I had a roommate who owned that first book. I remember it well. Your meal look scrumptious!

  • Reply
    Slastena
    July 22, 2011 at 10:41 pm

    Hi, Sue- no fair, the recipe looks so easy to do. For some reason, my fish is usually either too dry or too soggy. Yours looks mouth watering crisp, what’s the secret?:)

  • Reply
    Martaaa
    July 22, 2011 at 10:01 pm

    that looks good! and the whole idea is really exciting!:)
    great blog!

    An Interesting Distraction

  • Reply
    Young Adventures...
    July 22, 2011 at 9:30 pm

    This sounds so good. I must try it! I’m always looking for good Indian recipes. My parents are from Indian and my Mom is the best Indian cook. I am somewhat surprised my the large amount of curry powder, but I guess Ms. Jaffrey knows what she is talking about. :) You blog is really nice and I look forward to reading more, I’m your latest follower. If you have a moment I would love it if you stopped by my family’s site. Have a great weekend!
    Rachel

  • Reply
    girlichef
    July 22, 2011 at 5:53 pm

    What an absolutely luscious choice! That sauce sounds so addictive…I wish I could try just a bite… =)

  • Reply
    Katie
    July 22, 2011 at 3:54 pm

    This fish dish looks incredible. I love the coating and the baking. As soon as I can turn my oven on again (it’s 100 degrees today), this will be on my list to make!

  • Reply
    Cathy
    July 22, 2011 at 2:48 pm

    I may give it a try myself!

  • Reply
    Jeanette
    July 22, 2011 at 2:45 pm

    What a nice post on Madhur Jaffrey. Thanks for sharing her Fish in Curry Sauce recipe – looks lovely!

  • Reply
    Miranda
    July 22, 2011 at 2:16 pm

    Wow, those fillets look like they would be moist and flaky on the inside yet a delightful crunch outside. Well done, glad you joined us this week!

  • Reply
    Susan Lindquist
    July 22, 2011 at 1:04 pm

    Hi Sue! So glad to see you joining us with this 50 Women thing! It’s been great fun, thus far! Your cod fillets look gorgeous undone and naked … but finished, wowzers! Love the bit of crunchy crust with that silky spicy sauce! Madhur would be proud!

  • Reply
    Bourbon&Pearls
    July 22, 2011 at 12:35 pm

    Oh that look so tasty!
    I am driving myself nuts trying to decide on the colour of theKitchenAid, I wish they would send out little minis to test the shades on the countertop.

  • Reply
    Mary
    July 22, 2011 at 12:30 pm

    Sue, I really enjoyed your post this morning and I’m so glad you joined us in our exploration of Madhur Jaffrey. The recipe you’ve chosen is lovely and begs to be tried. I hope you have a great day. Blessings…Mary