This Indian fish curry is a very spicy dish. The recipe was inspired by a Bengali fish recipe my mother used to make in India.
Ingredients
- canola oil: 3 Tbsp (divided)
- Dijon mustard: 2 tsp
- ground black pepper: 1 tsp
- salt: 1.5 tsp (divided)
- white fish fillets: 4 piece
- onion: 1 medium (chopped)
- garlic: 4 clove (chopped)
- ginger root: 1 piece (1 inch piece, chopped, fresh)
- cashew halves: 5 piece
- cayenne pepper: 2 tsp (to taste)
- ground cumin: 1 tsp
- ground coriander: 1 tsp
- white sugar: 1 tsp
- ground turmeric: 0.5 tsp
- tomato: 0.5 cup (chopped)
- vegetable broth: 0.25 cup
- cilantro: 0.25 cup (fresh; chopped)
Metric Conversion
Stages of cooking
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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.
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While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
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Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.
