Baked Fish in Curry Bechamel
Non Veg
  • Serving For

    icon 3 Persons
  • Preparation Time

    icon 40 Minutes
  • Cooking Time

    icon 15-20 Minutes
  • Ready In

    icon 60 Minutes

Baked Fish in Curry Bechamel


  • 300g white boneless fish cut into 2” pieces.
  • 1 tbsp lemon juice.
  • ½ cup milk.
  • 1 onion finely chopped.
  • 1 small carrot.
  • 1 bay leaf (tej patta).
  • 4 tbsp butter or oil .
  • 2 tbsp flour (maida) .
  • 1 seasoning cube (veg or chicken) mixed with 1 cup water.
  • ½ tsp pepper.
  • ¾ tsp sugar .
  • 2 tsp curry powder.


Step 1 - Rub lemon juice on fish. Keep it aside for 15 minutes. Pat dry with a kitchen cloth.

Step 2 - Boil the milk with onions, carrots and a bay leaf. Remove from flame. Cover and keep it aside to cool. Strain the cooled milk and keep aside both, the milk and the vegetables.

Step 3 - Heat 2 tbsp butter in a pan, add 2 tbsp flour and stir till it changes colour. Remove from flame. Add the strained milk and seasoned cube water to the butter and flour mixture while stirring continuously. Return to flame and cook till the sauce thickens and starts coating the back of the spoon. Add pepper, sugar, strained vegetables and curry powder. Check salt and add if required. Remove bay leaf. Keep aside.

Step 4 - Pre-heat Oxy Fryer for 5 minutes. Place fish in Oxy Fryer pan and keep at 160 degree for 5 minutes each side till light golden. Turn the fish over in between to cook uniformly. Remove from pan.

Step 5 - Place fish in an Oxy Fryer proof dish. Pour the sauce over the fish.

Step 6 - Pre-heat oxy fryer for 5 minutes. Arrange the dish in fry basket and close it properly. Keep the fryer at 160ᵒ C for 15-20 minutes.

Step 7 -


You can make the yogurt marinade and the sauce a day or two ahead, but don’t even think of taking any shortcuts with the fresh ginger and garlic for either—peel and chop them right before using. “Garlic really loses its joy once it’s been chopped or blitzed in the food processor”.

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