indian fish curry
Fish & Seafood
Indian Fish Curry
A rich and spicy curry made with Indian spices, onions, and tomatoes. Bold and warming — serve with rice or flatbread for a complete meal.
Ingredients:
- 2 teaspoons dijon mustard
- 1 teaspoon ground black pepper 1/2 teaspoon salt
- 2 tablespoons canola oil
- 4 white fish fillets
- 1 onion, coarsely chopped
- 4 cloves garlic, roughly chopped 1 (1 inch) piece fresh ginger root, peeled and chopped
- 5 cashew halves
- 1 tablespoon canola oil
- 2 teaspoons cayenne pepper, or to taste
- 1/2 teaspoon ground turmeric 1 teaspoon ground cumin
- 1 teaspoon ground coriander 1 teaspoon salt
- 1 teaspoon white sugar 1/2 cup chopped tomato 1/4 cup vegetable broth
- 1/4 cup chopped fresh cilantro
Directions:
- 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.
- Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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. Garnish with chopped cilantro.
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