Fish Fillets With Cucumber Raita Recipe

Fish fillets with cucumber raita is a delicious and healthy dish that combines tender fish fillets with a refreshing cucumber yogurt sauce. The fish is seasoned with a blend of spices and then pan-fried until crispy on the outside and flaky on the inside. The cucumber raita adds a cool and creamy element to the dish, with the tanginess of yogurt and the freshness of cucumber. This recipe is perfect for a light and flavorful meal that can be enjoyed any time of the year.

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Fish Fillets With Cucumber Raita

ingredients serve

Ingredients for Fish Fillets With Cucumber Raita Recipe

  • 1 Fish Fillets
  • 1/4 Cucumber, Grated
  • 1/4 cup Plain Yogurt
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Chopped Mint Leaves
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Cumin Powder
  • 0.06 teaspoon Black Pepper
  • 0.06 teaspoon Turmeric Powder
  • 0.06 teaspoon Chili Powder
  • 1/2 tablespoon Oil, For Frying
  • as required Fresh Mint Leaves, For Garnish
  • as needed Lemon Wedges, For Garnish

Directions: Fish Fillets With Cucumber Raita Recipe

Cooking Directions

  • STEP 1.Start by preparing the cucumber raita. Grate a cucumber and squeeze out any excess moisture. In a bowl, combine the grated cucumber with yogurt, minced garlic, chopped mint leaves, salt, and cumin powder. Mix well and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • STEP 2.Next, prepare the fish fillets. Season the fillets with salt, black pepper, turmeric powder, and chili powder. Heat oil in a pan over medium heat. Place the seasoned fillets in the pan and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.
  • STEP 3.Once the fish fillets are cooked, remove them from the pan and serve them hot with the cucumber raita on the side. Garnish with fresh mint leaves and lemon wedges, if desired.
  • STEP 4.To store any leftovers, place the fish fillets in an airtight container and refrigerate for up to 2 days. The cucumber raita can be stored separately in the refrigerator for up to 3 days.
  • STEP 5.When serving the leftovers, reheat the fish fillets in a preheated oven at 350°F for about 10 minutes, or until heated through. Serve with the chilled cucumber raita.

Cooking Tips

  • Make sure to squeeze out the excess moisture from the grated cucumber before adding it to the raita. This will prevent the raita from becoming watery.
  • You can use any white fish fillets for this recipe, such as tilapia, cod, or halibut.
  • For a spicier version, you can add chopped green chilies or red chili flakes to the cucumber raita.
  • If you don't have fresh mint leaves, you can substitute with dried mint or omit it altogether.
  • Serve the fish fillets with steamed rice or naan bread for a complete meal.

Storage and Serving

  • Store any leftovers in separate airtight containers in the refrigerator.
  • Reheat the fish fillets in the oven before serving the leftovers.
  • Serve the fish fillets with the chilled cucumber raita on the side.
  • Garnish with fresh mint leaves and lemon wedges for added freshness.
  • Enjoy this dish as a light and flavorful meal any time of the year.
calories per serving
1 g Fat21 g Protein11 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber
    < 1g


  • Carbs
  • Protein
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp