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.

Preparation Details

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 1 hr 15 mins

Servings: 4

Ingredients

• 3 tablespoons canola oil, divided
• 2 teaspoons Dijon mustard
• 1 teaspoon ground black pepper
• 1 ½ 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
• ½ teaspoon ground turmeric
• ½ cup chopped tomato
• ¼ cup vegetable broth
• ¼ cup chopped fresh cilantro

Steps

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.