Indian Fish Curry Recipe

Save to Favorites

Post a Comment

Print Recipe

Email Recipe

Indian Fish Curry

Rating:

Category: Fish

4 Servings
By: Unknown

Rate this recipe:

More Fish Recipes :

» Spanish Style Red Snapper

» Tilapia With Spinach Pecan Pesto

» Grilled Teriyaki Tuna

» Salmon with Spinach Sauce

» Grilled Teriyaki Swordfish

» Oven Fried Haddock

» Almond Topped Fish

» Maple Teriyaki Salmon Barbeque

» Steamed Tuna Fish

Ingredients:

For the marinade:
2 tsp Dijon mustard
1 tsp ground black pepper
1/2 tsp salt
2 tbs 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 tbs canola oil
1 tsp ground cumin
1 tsp ground coriander
2 tsp cayenne pepper, or to taste
1/2 tsp ground turmeric
1 tsp white sugar
1/2 cup chopped tomato
1/4 cup vegetable broth
1/4 cup chopped fresh cilantro
1 tsp salt

Instructions:

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 350F (175C).
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.

Recipe Comments :