Fish Fillets with a Cilantro-Cream Sauce

Dhaniawaale Muchee

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Cilantro-lovers will find they make this dish repeatedly, while the haters will balk at the quantity of the herb in the recipe. The cooking does help to lower the sharpness of cilantro, which a few find distressing. Therefore, haters go ahead and try it. I see no need to egg on the lovers, who are reaching over for seconds as we speak.


  • 1 cup firmly packed fresh cilantro leaves and tender stems
  • ¼ cup firmly packed medium-size to large fresh curry leaves


  1. Pack the cilantro, curry leaves, garlic cloves, chiles, and salt into a food processor. Process until the ingredients are minced, forming a highly aromatic blend. Spread the blend over both sides of the fish fillets, patting it into the flesh. Refrigerate, covered, for 30 minutes to 1 hour, to allow the flavors to permeate the flesh.
  2. Heat the oil in a large skille