Indian-Style Fish

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This is a recipe from .  I give their recipe and below show what I did with it when I opened my cupboard and fridge to find half the ingredients missing as usual.  I get my fish from Fish For Thought – it is in Cornwall and sells principally locally and sustainably caught supremely fresh fish which tastes just wonderful.

  • 4 fillets of Plaice
  • grated ginger
  • ½ finely chopped red onion
  • 1 fresh chili, chopped – use red or green and as hot or as mild as you prefer.
  • 4 tbsp chopped fresh mint
  • 4 tblspns coconut milk
  1. Put the fish on a piece of foil – 1 per fish
  2. Sprinkle over ginger, onion, chili, half the mint and the coconut milk (1 tblspn per fillet)
  3. Wrap it up and bung in oven for 10 – 12 mins
  4. Oven: 180°C, 350°F, gas mark 4.
  • Potatoes
  • 2 medium sized courgettes (heavens! – I cooked 3 medium sized courgettes just for me – so loads of courgettes and up the quantities of spices)
  • 1 tbsp sesame seeds
  • 2 tbspn yellow mustard seeds
  • 2 tsp soy sauce – gluten free
  • Salt and pepper.
  1. Put the spuds on to steam
  2. Slice or chop the courgettes.
  3. When spuds nearly done, put the courgettes on top to steam as well
  4. Fry sesame and mustard seeds in a pan for 2-3 mins, shaking frequently
  5. Take pan off heat, add soy sauce, stir and cover the pan
  6. Set aside until the seeds stop popping.
  7. Stir in the steamed courgettes.
  8. Add the rest of the mint to the spuds.
  9. Serve with the unwrapped fishes.


This is what actually happened in my kitchen:

  • Coconut milk – I had none.  I would have used grated coconut anyway but didn’t have that either, to my consternation.  Instead I sprinkled the fish with coconut flour and poked about with some coconut oil.  I put the ginger on both sides of the fish.
  • Onion – I had none and wouldn’t have used it if I had since the onion only would have been semi-cooked and quite nasty.  If I were to use onion, I would pre fry it lightly in some coconut oil.
  • I didn’t even have a chili.  Instead I used a very hot paprika.
  • I had no yellow mustard seeds so used black mustard seeds instead
  • Instead of sesame seeds, I had some sesame seed ‘butter’ so used that – I just poked it about the pan.  And I did put a bit of coconut oil in the pan.
  • I’m not a great lover of potatoes – part of the nightshade family, so the clue is in the name – so instead I had the remains of a squash I’d baked a couple of days earlier.  To the mashed squash I added some cardamon seeds and a bit of coconut oil and a little bit of salt since I find soy sauce unpleasantly salty , even though I love salt, celtic of course, and add it copiously to my food.
  • And jolly nice it was too.

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