Indian Fish Curry


Cuisine : Indian
Calories : 338
Type : Non Vegetarian
Serving Size : 4
Course : Main
Preparation Time : 85  Min

INGREDIENTS
No Ingredient Quantity Measure Type
1 Black pepper 1 Teaspoon
2 Salt 1/2 Teaspoon
3 Canola oil 2 Tablespoon
4 White fish fillets 4
5 Onion 1
6 Cashews 5
7 Canola oil 1 Tablespoon
8 Cayenne pepper 2 Teaspoon
9 Ground turmeric 1/2 Teaspoon
10 Ground cumin 1 Teaspoon
11 Ground coriander 1 Teaspoon
12 Salt 1 Teaspoon
13 Vegetable broth 1/4 Cup
14 Cilantro 1/4 Cup
15 Dijon mustard 2 Teaspoon
16 Garlic 4 Clove
17 Ginger 1
18 White sugar 1 Teaspoon

Recipe Details
A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.

Cooking Instructions
  1. Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
  2. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
  5. Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes.

Garnishing Instructions
Garnish with chopped cilantro.

Serving Instructions
Not available.

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