Recipe by Rina H.
"An Indian recipe for marinated white fish that works well with catfish, tilapia, or orange roughy. As with all Indian dishes, feel free to adjust the spices to your preferences."
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chopped fresh ginger
thick catfish fillets, cut into large chunks
I had a dish very much like this at a Taste of Atlanta many years ago. I've wanted a recipe for it ever since then, and here it is! Buying the few items I need tomorrow, and will be enjoying it in the evening.
This dish was okay. The sauce that the recipe called for was not a paste. When reading recipe I wondered how can this become a paste. I was right liquid consistency not paste.
Wonderful flavor and very moist fish. Thank you, Rina for a very different fish dish. We will be making this again.
This is a delicious way to prepare fish. It ended up having a fair bit of sauce so I served it over rice.
I found this recipe and just love it. I've made it a few times now and each time it has been great. I've taken it into work for a potluck and it was a success. I used Halibut instead of catfish and just adjusted the cook time.
Hubby and kids loved it. It wasn't as Indian for me as I had hoped for.
really good flavor and moist fish..i used cod...cut the cayenne to 1/2 tsp..might increase that slightly.
I really liked this recipe even though I kinda totally changed it up. All the ingredients were the same, except I substituted powdered ginger for the fresh ginger, and along with the cayenne, it was VERY spicy... So I added cream and milk to tone it down, so it came out creamy but very good. And instead of baking it I threw in it a wok with chicken and fresh spinach, wtih fresh cilantro added at the end. It worked out great considering I improvised last minute, but I will definitely do it again, so thanks Rina!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 272
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