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Indian Fish Curry

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Ingredients

Adjust Servings:
2 Teaspoons Mustard Dijon
1 Teaspoon Pepper Ground and black
1/2 Teaspoon Salt
2 Tablespoons Oil Canola
4 Fish White fillets
1 Onion Coarsely chopped
4 Garlic Cloves Roughly chopped
1 Piece Ginger root 1 inch,fresh,peeled and chopped
5 Cashew halves
1 Tablespoon Oil Canola
2 Teaspoons Pepper Cayenne
1/2 Teaspoon Turmeric Ground
1 Teaspoon Cumin Ground
1 Teaspoon Coriander Ground
1 Teaspoon Salt
1 Teaspoon Sugar White
1/2 Cup Tomatoes Chopped
1/4 Cup Vegetable broth
1/4 Cup Cilantro Chopped

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Indian Fish Curry

Features:
  • Spicy
Cuisine:

Indian fish curry recipe

  • 55 Mins
  • Serves 4
  • Medium

Ingredients

Directions

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“A very spicy dish. This recipe is inspired by my mother’s Bengali fish recipe she used to make in India.”


Steps

1
Done

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.

2
Done

Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.

3
Done

Preheat an oven to 350 degrees F (175 degrees C).

4
Done

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.

5
Done

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.

Omar

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