HomeFish Indian Fish Curry

Indian Fish Curry

Posted in : Fish on by : Daphne


For the marinade:2 tsp Dijon mustard1 tsp ground black pepper1/2 tsp salt2 tbs canola oil4 white fish fillets1 onion, coarsely chopped4 cloves garlic, roughly chopped1 (1 inch) piece fresh ginger root, peeled and chopped5 cashew halves1 tbs canola oil1 tsp ground cumin1 tsp ground coriander2 tsp cayenne pepper, or to taste1/2 tsp ground turmeric1 tsp white sugar1/2 cup chopped tomato1/4 cup vegetable broth1/4 cup chopped fresh cilantro1 tsp salt


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.