This fish-in lemony potato gravy is the perfect, light, and easy dinner to whip up on a lazy weeknight.
Indian Fish in Lemony Potato Gravy
There’s just something about the simplicity and versatility of fish that makes it such a great protein to work with, regardless of what you’re trying to create. And if you have some in your freezer, waiting to be put to use, this fish in lemony potato gravy recipe is definitely worth a shot.
It is light and has the perfect balance of flavors, and is sure to be a hit with everyone in the family.
Ingredients For the Recipe
You’ll need two sets of ingredients to make the recipe.
For the fish
- 10 oz catla fish (300 gms)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1-2 tablespoons salt (to taste)
- Vegetable oil for frying
For the gravy
- 1 tablespoon mustard oil
- 1 teaspoon mustard seeds
- 2 green chiles (slit in half)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 cup cooked and mashed potatoes
- Juice of 1 lemon
- Water as needed
- Fresh chopped coriander leaves
Kitchen Tools Needed
How to Make the Fish in Lemony Potato Gravy
Season the fish pieces on all sides using turmeric, red chili powder, and salt.
Then let the fish stand for 15-minutes.
In a deep-sided skillet, heat oil for frying until a bit of flour dropped into the oil bubbles.
Place the fish into the oil making sure not to overcrowd the pan.
Cook for 3 minutes per side or until cooked through and golden browned.
Remove from the pan and set aside on paper to drain.
In a fresh skillet, add mustard oil, mustard seeds, and fenugreek seeds. Cook for 1 minute until they begin to crackle and are aromatic.
Next, add the green chiles and saute for another 1 minute.
Add in the turmeric and red chili powder, then saute for 1 minute.
Add the cooked potatoes to the skillet and saute, stirring regularly, for 4 to 5 minutes.
Add water to the mixture and stir to combine so the gravy forms.
Once it begins boiling, add the fried fish and let simmer for 5 minutes.
Add more or less water until it is your desired consistency.
Salt to taste and then add lemon juice and stir.
Garnish with freshly chopped coriander.
Serve alongside steamed rice with your favorite garnishes.
Frequently Asked Questions
You can use practically any kind of fish you prefer to make this fish in lemony potato gravy- it is that versatile. Just remember to choose a white fish fillet which is around 2 cm in thickness.
Thicker fish fillets take longer to cook, and you won’t find them all soaked up in the delicious, flavorful gravy which you would be able to experience with thinner fillets.
Yes, you can definitely air fry, bake or even steam the fish if that’s what you prefer. Frying the fish gives it that nice crispy outer, but following the other cooking techniques is obviously healthier.
Just remember that the fish should be cooked to perfection, regardless of the cooking method you’re using. If you’re steaming or baking the fish, it is likely to be super tender, which is why it is best to add it to the gravy towards the end so that it doesn’t end up falling apart.
This classic recipe can also be tweaked around a bit, and you can go ahead and add in other ingredients of your choice to elevate the flavors if you really want to.
You can add in veggies like broccoli, bok choy, green beans, asparagus, baby corn, carrots, bell peppers, and cherry tomatoes to make it a healthier dish. Leafy greens like spinach and kale can also be excellent additions to this versatile dish since they can add a nice bit of color and texture to the recipe.
Tips & Tricks to Nail the Recipe
Think you’ve got this easy recipe all covered? Here are a few tips and tricks you might want to keep in mind to get the recipe to hit perfection.
- When mashing the potatoes, remember to keep them a bit chunky and not mash them completely. This will bring in a little more texture into the dish.
- Mustard oil lends the dish a nice smoky flavor, but if you’re not too keen on using it, you could use butter or any mild flavored oil instead. Olive oil and canola oil are two great choices.
- To lend the gravy and the fish an extra dimension of flavor, you can also add a veggie or chicken stock cube into the mix.
- If you’re using frozen fish, make sure you allow it to thaw completely and then pat it dry with paper towels. Using it directly for the recipe will cause it to leak out some of the liquid, and it’ll end up making the gravy runnier than you’d like it to be.
- To tone down the flavor and lend the gravy a nice creaminess, you can add some heavy cream and allow it to simmer for a few minutes. Don’t have heavy cream? Some freshly whisked yogurt can do the trick too.
- If the gravy seems thick and you want to loosen it up, you can use milk or stock.
- You can also add a bit of Dijon mustard to the gravy to thicken it up and get it more of that mustard flavor.
- Don’t forget a generous sprinkle of finely chopped coriander leaves or green onions to top it off, right before you serve.
How Do I Serve the Fish in Lemony Potato Gravy?
The versatile and simple flavors of this recipe make it easy for you to pair it with almost anything. You could serve it with any kind of bread or flatbread (like this easy homemade naan bread) to mop up all that delicious gravy or team it up with some steamed rice.
Fish in Lemony Potato Gravy
Ingredients for the Fish
- 10 oz carp or catla fish
- ½ tsp Turmeric powder
- ½ tsp Red chili powder
- 2 tsp Salt
- ¼ cup vegetable oil
- Season the fish pieces on all sides using turmeric, red chili powder, and salt.
- Then let the fish stand for 15-minutes.
- In a deep-sided skillet, heat oil for frying until a bit of flour dropped into the oil bubbles.
- Place the fish into the oil making sure not to overcrowd the pan. Cook for 3 minutes per side or until cooked through and golden browned.
- Remove from the pan and set aside on paper to drain.
- In a fresh skillet, add mustard oil, mustard seeds, and fenugreek seeds. Cook for 1 minute until they begin to crackle and are aromatic.
- Next, add the green chiles and saute for another 1 minute.
- Add in the turmeric and red chili powder, then saute for 1 minute.
- Add the cooked potatoes to the skillet and saute, stirring regularly, for 4 to 5 minutes.
- Add water to the mixture and stir to combine so the gravy forms.
- Once it begins boiling, add the fried fish and let simmer for 5 minutes.
- Add more or less water until it is your desired consistency.
- Salt to taste and then add lemon juice and stir.
- Garnish with freshly chopped coriander. Serve alongside steamed rice with your favorite garnishes.
- You can use any fish of your choice for this recipe.
- You can adjust the spice level of the chilies as per your preference.