Fish fillets with a cilantro-cream sauce (Dhaniawaale muchee) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 253) by Raghavan Iyer

  • half and half cream
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute halibut, swordfish, bass, or pollock for cod.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute halibut, swordfish, bass, or pollock for cod.

  • wcassity on May 25, 2020

    Delicious! Made with haddock. A bit on the salty side; use less than recipe suggests.

  • TrishaCP on April 27, 2014

    This tasted light and fresh from the curry leaves, cilantro and chiles. (I used three serrano chiles, de-seeded, and that was plenty hot enough for me.) The technique of adding a bit of half and half to keep the yogurt from curdling really works well.

  • ntt2 on February 16, 2012

    Sustainable options: best is US farmed tilapia, next best is central america farmed tilapia, NOT Asia farmed, or pacific (not atlantic!) cod, pacific halibut, Canada or US harpoon and handline swordfish, alaska wild pollock, or farmed or wild striped bass.

  • sarahcooks on November 22, 2010

    I love this! Will definitely be making it again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.