Delicious Butter Fish Recipe with Turmeric Rice: An Easy Indian-Inspired Seafood Dish

Are you looking to incorporate more fish into your diet but dreading another plain grilled fillet? What if we told you that one of the most beloved Indian dishes, Butter Chicken, could be effortlessly transformed into a spectacular seafood sensation? Prepare to embark on a culinary journey that promises all the rich, creamy, and subtly spiced goodness of a classic Butter Chicken, but with the delightful flaky texture of fresh fish. This mouthwatering Butter Fish recipe, served alongside vibrant, sunshiny Turmeric Rice, is not just a meal; it’s an experience that will surprise and delight your taste buds, proving that a little creativity in the kitchen can lead to truly unforgettable dishes.

From Butter Chicken to Butter Fish: A Culinary Revelation

Butter Chicken, or Murgh Makhani as it’s known in Hindi, holds a special place in the hearts of food lovers worldwide. Its irresistible blend of succulent chicken pieces bathed in a creamy, tomato-based sauce, infused with a medley of aromatic spices, has made it a global phenomenon. It’s the ultimate comfort food, a dish that transcends cultural boundaries and offers a soothing warmth with every bite. So, when the idea struck to replace the chicken with fish, the question wasn’t “why?” but “why not?” The essence of Butter Chicken lies in its magnificent sauce, a versatile foundation that can elevate almost any protein.

While a direct translation of “butter fish” into Hindi might lead to terms like makkhana machalī, potentially referring to a specific type of fish, in a culinary context, what we’re creating is a celebration of the sauce itself. It’s truly the “Butter Chicken of the Sea.” And the results? Absolutely heavenly. I recall the sheer joy on Andreas’s face when he came home from school, famished after a workout, and I announced “Butter Chicken!” (with a playful clarification, “ahem, fish!”). His immediate reaction – a gleeful whoop and a sweaty bear hug – spoke volumes. “That is my absolute favourite!” he thrilled. “I love it when you make Indian food!” It’s moments like these that make cooking for an enthusiastic audience so incredibly rewarding.

For those new to the vibrant and complex world of Indian cuisine, Butter Chicken is often recommended as an ideal starting point. Its flavor profile is wonderfully balanced, offering a gentle warmth rather than an overpowering heat. While you can certainly adjust the cayenne pepper to your preferred spice level, the original recipe provides a delicate tingle that leaves your mouth feeling pleasantly warm. The sauce itself is a masterpiece of complex, mellow, buttery, and tomatoey notes, making it incredibly addictive. Each spoonful invites another, ensuring this dish quickly becomes a household favorite.

The Birth of a New Favorite: An Accidental Masterpiece

This Butter Fish recipe is a delightful evolution of my original Butter Chicken recipe, which has been a staple in our home for years. While the core flavors remain true, I’ve made a few adjustments to perfectly complement the fish and enhance the overall experience. I opted for a slightly higher proportion of tomato sauce, reducing the yogurt content for a richer, more concentrated tomato base. A touch of turmeric was also introduced, not just for its subtle earthy notes and remarkable health benefits, but also to impart a beautiful golden hue to the sauce, making it visually more appealing.

The accompanying rice also received a vibrant makeover. To truly complete this colourful and spring-like meal, I “dressed up” the rice to make it an integral part of the plate’s aesthetic. After all, a dish that tastes amazing should also look amazing, especially when the weather outside calls for a burst of cheer and freshness, don’t you agree? The combination of creamy, golden Butter Fish with bright, aromatic rice and tender green peas creates a feast for both the eyes and the palate.

The origin story of our “Butter Fish” is a testament to the unexpected joys of improvisation in the kitchen. It began on a day when I had planned to make Butter Chicken. Heading to the chest freezer, I braced myself for the familiar rummage through icy depths in search of chicken. However, the chicken proved stubbornly elusive, buried under a glacial layer of frozen goods. The thought of a finger-freezing excavation was less than appealing. That’s when a substantial, vacuum-sealed piece of halibut caught my eye. Raymond had brought it home from an ocean-fishing trip well over a year ago, and it was patiently awaiting its moment to shine. A subtle, yet unmistakable, feeling of guilt washed over me, a gentle reminder to use what’s on hand. So, with a shrug and a “Fine, I’ll just use that instead,” a new culinary star was born. And what a spectacularly good choice it turned out to be!

Crafting Your Perfect Butter Fish: Tips and Customizations

* * * * *

Just like there are countless variations of macaroni and cheese, the world of Butter Chicken recipes is vast and diverse. While many authentic methods call for marinating the protein in yogurt and spices overnight – a technique celebrated for tenderizing and infusing deep flavor – this recipe is designed for deliciousness without the extensive prep. My approach is partly inspired by an authentic Indian cookbook that skips the overnight marinade, proving that you don’t always need to be perfectly organized to achieve an outstanding meal. For those busy weeknights or when hunger strikes unexpectedly, this simplified method delivers amazing taste without compromising on the rich, complex flavors we love.

Choosing Your Fish: The Foundation of Flavor and Texture

The success of Butter Fish largely depends on the type of fish you choose. It’s crucial to select a firm-fleshed white fish that can hold its shape during cooking and won’t flake apart too easily in the luscious sauce. Excellent choices include halibut, snapper, cod, monkfish, and mahi-mahi. These varieties offer a beautiful, meaty texture that absorbs the sauce wonderfully, providing a delightful contrast to its creamy richness. Avoid delicate or overly flaky fish, as they may disintegrate during simmering, affecting the dish’s presentation and texture.

Spice It Up (or Down!): Customizing Your Heat Level

The beauty of homemade Indian cooking is the ability to tailor it to your family’s preferences. If you don’t have garam masala on hand, don’t fret! A simple substitution of an extra teaspoon of curry powder will still deliver a wonderfully aromatic base. For those who love a fiery kick, feel free to increase the amount of cayenne pepper. Conversely, if you prefer a milder dish, you can reduce or even omit the cayenne entirely. Rest assured, the ginger and curry powder will still provide a pleasant, subtle warmth, ensuring the dish remains flavorful and comforting.

Tomato Base Variations

The tomato base is central to the sauce’s characteristic tang and body. While tomato sauce is specified, you have flexibility here. I’ve successfully used tomato puree or passata, often adding a tablespoon or two of concentrated tomato paste for an even deeper, richer tomato flavor. Experiment with what you have in your pantry; the key is to ensure a good quality tomato product that will contribute to the sauce’s vibrant taste.

Creamy Indulgence: The Importance of Whipping Cream

For that signature silky, luxurious texture, whipping cream is essential. Please resist the temptation to substitute light cream, as its lower fat content makes it prone to curdling when heated, especially with acidic ingredients like tomato. The higher fat content of whipping cream ensures a stable, smooth, and utterly decadent sauce that is worth every spoonful.

The Recipe: Creamy Butter Fish

Adapted from “Authentic Indian Cooking” by Madhuri Anand, and a pamphlet by “Smucker Foods of Canada Co.”

Ingredients:

• 3 tablespoons (45ml) unsalted butter
• 1½ pounds (700gm) firm-fleshed white fish (such as halibut, cod, or snapper), cut into large bite-sized chunks
• 1 large onion, finely diced
• 1 tablespoon (15ml) freshly grated ginger (no need to peel for ease and extra flavor)
• 2 cloves garlic, minced
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper (adjust to your heat preference)
• 1 teaspoon salt
• 1½ cups (or 1-14 oz/398ml can) high-quality tomato sauce
• 1 cup (240ml) whipping cream (heavy cream)
• 2-3 tablespoons (30-45ml) fresh cilantro, chopped, for garnish (optional but highly recommended)

Instructions:

1. Prepare the Fish: Begin by trimming your chosen fish and dicing it into large, even bite-sized chunks. This ensures they cook evenly and remain intact.
2. Sear the Fish: In a large, heavy-bottomed saucepan or Dutch oven, melt 2 tablespoons (30ml) of the butter over medium heat. Add the fish cubes and cook them gently. The goal here is to sear the outsides until they become opaque and develop a few golden spots, but the insides should still be partially uncooked. This prevents overcooking and allows them to finish perfectly in the sauce. Carefully remove the partially cooked fish to a separate bowl, along with any buttery juices.
3. Sauté Aromatics: Add the remaining 1 tablespoon (15ml) butter to the same saucepan. If there are any browned bits on the bottom, add a splash of water and scrape them up to deglaze the pan – this adds extra flavor to your sauce. Add the diced onion and grated ginger, then sauté until the onion is soft and translucent, about 5-7 minutes.
4. Toast Spices: Stir in the minced garlic, garam masala, curry powder, cumin, turmeric, cayenne pepper, and salt. Cook for another minute or two, stirring constantly, until the spices become wonderfully fragrant and aromatic. This step is crucial for deepening the flavor profile of the sauce.
5. Simmer the Sauce Base: Pour in the tomato sauce and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook, stirring frequently, for 10 minutes. This allows the flavors to meld and the sauce to thicken slightly.
6. Add Cream: Stir in the whipping cream until fully incorporated, creating a luscious, creamy base.
7. Finish Cooking the Fish: Gently lay the partially cooked fish cubes, along with all the accumulated buttery juices from the bowl, on top of the tomato-cream mixture in the saucepan. Cover the pot and simmer for an additional 5 to 10 minutes. Stir occasionally, very gently lifting and turning the fish cubes to coat them in the sauce, being careful not to break them apart. Continue until the fish is cooked through and flakes easily, and the sauce has thickened to your desired consistency.
8. Garnish and Serve: Garnish generously with freshly chopped cilantro, if using. Serve immediately with the Scented Green and Yellow Turmeric Rice.

This recipe proudly serves 4 to 6 people, or perhaps three if one of those hungry diners happens to be a particularly enthusiastic, post-workout teenager!

 * * * * *

The Perfect Companion: Scented Green and Yellow Turmeric Rice

No Butter Fish meal is complete without the perfect accompaniment, and this vibrant Scented Green and Yellow Turmeric Rice is precisely that. It’s not just a side; it’s an integral part of the meal, adding both aesthetic appeal and a delightful aromatic counterpoint to the rich main dish.

Ingredients:

• 1½ cups (325ml) high-quality basmati rice, thoroughly rinsed and drained
• 2½ cups (625ml) water
• 3 whole green cardamom pods
• A 2-inch (5cm) piece of cinnamon stick
• ½ teaspoon ground turmeric
• 1 tablespoon unsalted butter
• 1 cup frozen peas

Instructions:

1. Combine Ingredients: In a medium saucepan with a tight-fitting lid, combine the well-rinsed and drained basmati rice, water, whole cardamom pods, cinnamon stick, turmeric, and butter.
2. Cook the Rice: Bring the mixture to a boil over medium-high heat. Once boiling, give it a quick stir, then immediately cover the saucepan with the lid. Reduce the heat to its lowest setting and let the rice simmer undisturbed for exactly 20 minutes. Avoid lifting the lid during this time to ensure the steam properly cooks the rice.
3. Add Peas: After 20 minutes, open the pot and carefully spread the frozen peas evenly over the top of the cooked rice. Do not stir the rice at this point.
4. Steam and Finish: Immediately replace the lid, turn off the heat, and let the rice steam for an additional 5 minutes. This brief steaming period is just enough to gently defrost the peas, keeping them wonderfully bright green and tender-crisp, without overcooking them.
5. Fluff and Serve: Remove the lid, use a fork to gently fluff the rice, integrating the peas. Carefully locate and remove the cinnamon stick and cardamom pods before serving. These whole spices have imparted their delicate aromas and are not meant to be eaten.

Guten Appetit!

We hope this Creamy Butter Fish and Scented Turmeric Rice become a cherished addition to your recipe collection. It’s a simple yet sophisticated meal that demonstrates how a beloved classic can be reimagined with stunning results. This dish is perfect for a comforting family dinner or an impressive offering for guests, promising flavors that are both familiar and exciting.

If you’ve enjoyed crafting this delicious recipe and wish to explore more culinary adventures, we invite you to connect with us! Follow Kitchen Frau on Instagram, Pinterest, Twitter, and Facebook. Your support means the world to us, and we love sharing our passion for food with you!

You might also like these delectable recipes:

• Butter Chicken with Scented Basmati Rice
• Turkey Fricassee over Mashed Potatoes with Spring Radishes and Peas
• Salmon Burgers with Dill and Feta Cheese
• Fish Tacos – Fresh, Crispy and Colourful