The Bangladeshi Kitchen

Baked fish in a light yogurt sauce

1.5 hours
Prep: 30-45 minutes | Cook: 30-45 miutes | Servings: 4


  • 3 tbsp oil
  • 2 tbsp unsalted cold butter or ghee
  • 1 large onion, sliced thinly
  • 2 pounds fish, large pieces, preferably a white fish
  • 2 cups yogurt, Greek or Bangladeshi preferred.
  • 2 tbsp lemon juice
  • 1 tsp sugar
  • 2 tsp of salt
  • Coarsely ground black pepper for taste
  • 2 tsp ground cumin
  • 2 tbsp ground coriander
  • ¼ teaspoon garam masala
  • 1/2 to 1 tsp of red chili powder (as you wish)
  • 1 tsp of crushed fresh ginger
  • 1 tsp of crushed fresh garlic
  • 1 to 2 green chilies sliced or whole as you wish


  1. Preheat the oven to 325 degrees
  2. Heat the oil in a large skillet over medium to high heat.
  3. When hot, add in the onions until translucent
  4. Add the salt and pepper and transfer to a baking dish so that they cover the entire bottom of the dish
  5. Layer the fish over the onions
  6. In a bowl, whisk together the yogurt, lemon juice, sugar, 1 ½ teaspoons salt, ¼ teaspoon pepper, cumin, coriander, garam masala, red chili powder, ginger, and garlic along with the remaining 1 tbsp of oil.
  7. Pour the sauce over the fish, making sure some also goes underneath.
  8. Place your optional green chilies around the baking dish for fragrance.
  9. Cover in foil and bake for about 30-40 minutes until the fish is cooked.
  10. Pour out the liquid from the from the baking dish and thicken into a sauce by heating over a saucepan and adding the optional butter or ghee. Season with salt and paper and pour it back over the fish to server.

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