Indian Fish Curry
This Indian fish curry is a very spicy dish. The recipe was inspired by a Bengali fish recipe my mother used to make in India.
Ingredients
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3 tablespoons canola oil, divided
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2 teaspoons Dijon mustard
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1 teaspoon ground black pepper
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1 ½ teaspoons salt, divided
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4 white fish fillets
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1 medium onion, coarsely chopped
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4 cloves garlic, roughly chopped
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1 (1 inch) piece fresh ginger root, peeled and chopped
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5 cashew halves
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2 teaspoons cayenne pepper, or to taste
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon white sugar
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½ teaspoon ground turmeric
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½ cup chopped tomato
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¼ cup vegetable broth
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¼ cup chopped fresh cilantro
Instructions
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Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl. Add fish and turn to coat. Cover and refrigerate for 30 minutes.
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While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes. Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric; cook and stir for 5 minutes. Stir in tomato and broth.
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Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
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Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.
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