Healthy Basa Fish Recipes
Basa fish can be grilled, baked, pan-fried or steamed. It blends well with Indian spices and gives a unique aromatic taste to the dish.
Print #1 Basa Fish Curry in Coconut Milk Recipe
- 2 tsp Oil
- 1 Basa Fish Fillet, Cut into pieces
- 1 Big Onion, chopped
- 2 tsp Ginger and Garlic paste
- 1 Big Tomato, Chopped
- 1/2 cup Coconut Milk (Thick)
- 1 cup Water
- 1/4 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- 2 springs Curry leaves
- To taste Salt
Heat 1 Tsp oil in a pan and add the chopped onions.
Saute till translucent and add the ginger – garlic paste followed by the chopped tomato.
Saute till the tomato turns soft
Cool and grind into smooth paste by adding little water.
Heat the remaining oil in a pan and add curry leaves followed by the ground paste.
Fry it for a couple of minutes and add turmeric powder followed by chili and coriander powder.
Saute till the raw smell goes off and add half a cup of water along with the required amount of salt.
Cook it for 5 minutes on a medium flame.
Add coconut milk along with water, if needed, and fish pieces
Lower the flame and cook till the fish gets cooked about 5 minutes.
Add the garam masala.
Simmer for a minute and serve hot.
Print #2 Pan Fried Basa Fillets Recipe
- 350 g Baby potatoes, quartered
- 1 tbsp Extra-virgin olive oil
- 1/2 tbsp Vinegar
- 1/2 Lime zest and juice
- 1 Chilli, seeded and finely chopped
- 2 Garlic cloves, crushed
- 3-4 tbsp roughly chopped coriander
- 11/2 tbsp Olive oil
- 3 tbsp Plain flour
- 2 Skinless and boneless Basa fillets
In a medium pan of salted, boiling water, cook the potatoes for 12 minutes, or until tender.
While the potatoes are cooking, make the salsa: In a bowl, combine the extra-virgin olive oil, vinegar, lime zest, and half lime juice.
Add chili, half garlic, and coriander. Season and add extra lime juice as per your taste.
Heat 1 tbsp olive oil in a large frying pan over high heat. Season the flour and use it to coat the Basa fillets
Transfer the coated fillets to the pan.
Fry for 30 seconds over high heat, then reduce the heat to medium-high.
Fry for two more minutes on each side, or until golden and cooked through.
Drain the potatoes. Return to the pan, along with the remaining olive oil and garlic.
Lightly crush with a potato masher or a fork, and then divide between 2 plates.
Top with the fish and drizzle over the chili and coriander salsa.