Name: Indian Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian
Ingredients: 3 tablespoons canola oil, divided; 2 teaspoons Dijon mustard; 1 teaspoon ground black pepper; 1.5 teaspoons salt, divided; 4 white fish fillets; 1 medium onion, coarsely chopped; 4 cloves garlic, roughly chopped; 1 (1 inch) piece fresh ginger root, peeled and chopped; 5 cashew halves; 2 teaspoons cayenne pepper, or to taste; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon white sugar; 0.5 teaspoon ground turmeric; 0.5 cup chopped tomato; 0.25 cup vegetable broth; 0.25 cup chopped fresh cilantro

Indian Fish Curry

This Indian fish curry features mustard-marinated fish baked with tomatoes in a spicy cashew purée. The recipe was inspired by a Bengali fish recipe.

1 hr 15 min total 15 min prep 30 min cook 4 338 cal

Instructions

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1 Gather the ingredients.
2 Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl.
3 Add fish and turn to coat. Cover and refrigerate for 30 minutes.
4 While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
5 Preheat the oven to 350 degrees F (175 degrees C).
6 Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes.
7 Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric to the cashew paste in the skillet; cook and stir for 5 minutes. Stir in tomato and broth.
8 Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
9 Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.