Indian Fish Curry Recipe

The fish curry from India is a dish that pack a lot of heat. During my time in India, my mother would prepare a Bengali fish dish that served as the inspiration for this recipe.

Ingredient

– 3 tablespoons canola oil, divided – 2 teaspoons Dijon mustard – 1 teaspoon ground black pepper – 1 ½ teaspoons salt, divided – 4 white fish fillet – 1 medium onion, coarsely chopped – 4 cloves garlic, roughly chopped – 1 (1 inch) piece fresh ginger root, peeled and chopped – 5 cashew halve – 2 teaspoons cayenne pepper, or to taste – 1 teaspoon ground cumin – 1 teaspoon ground coriander – 1 teaspoon white sugar – ½ teaspoon ground turmeric – ½ cup chopped tomato – ¼ cup vegetable broth – ¼ cup chopped fresh cilantro

Instructions

Stir 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt in a shallow glass bowl. Turn fish to coat. Refrigerate for 30 minutes covered.

Thick Brush Stroke

1

While the fish marinates, pulse onion, garlic, ginger, and cashews in a blender or food processor to make a paste.

Thick Brush Stroke

2

Pre-heat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Cook remaining 1 tablespoon oil in a pan over medium-low heat.

Thick Brush Stroke

3

Cook and stir cashew paste for 1–2 minutes until aromatic. Cook and stir for 5 minutes with cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric. Stir in tomato and broth.

Thick Brush Stroke

4

Fish from marinade, shake off excess, discard marinade. Place fish in a baking dish and cover with sauce.

Thick Brush Stroke

5

Cover and bake in preheated oven until fish flakes easily with a fork, 30 minutes. Decorate with cilantro.

Thick Brush Stroke

6

Nutrition

338Calories 14gFat 12gCarbs 42gProtein 

See Also

Easy Two-Ingredient Naan Recipe