Indian Fish Curry
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Indian Fish Curry

1. Canola oil, divided - 3 tablespoons
2. Dijon mustard - 2 teaspoons
3. Ground black pepper - 1 teaspoon
4. Salt, divided - 1 ½ teaspoons
5. White fish fillets - 4
6. Onion, coarsely chopped - 1 medium
7. Garlic, roughly chopped - 4 cloves
8. Fresh ginger root, peeled and chopped - 1 (1 inch) piece
9. Cashew halves - 5
10. Cayenne pepper, or to taste - 2 teaspoons
11. Ground cumin - 1 teaspoon
12. Ground coriander - 1 teaspoon
13. White sugar - 1 teaspoon
14. Ground turmeric - ½ teaspoon
15. Chopped tomato - ½ cup
16. Vegetable broth - ¼ cup
17. Chopped fresh cilantro - ¼ cup

How to cook deliciously - Indian Fish Curry

1. Stage

Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl. Add fish and turn to coat. Cover and refrigerate for 30 minutes.

2. Stage

While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.

3. Stage

Preheat the oven to 350 degrees F (175 degrees C).

4. Stage

Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes. Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric; cook and stir for 5 minutes. Stir in tomato and broth.

5. Stage

Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.

6. Stage

Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.