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Indian Fish Curry

4

75 min

Indian Fish Curry

Indian Fish Curry Photo 1

Category

Fish Recipes

Time

75 min

Serving

4 persons

Calories

338

Rating

4.00★ (247)

Cuisine

Indian
Author: Victoria Buriak
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

  • canola oil: 3 Tbsp (divided)
  • Dijon mustard: 2 tsp
  • ground black pepper: 1 tsp
  • salt: 1.5 tsp (divided)
  • white fish fillets: 4 piece
  • onion: 1 medium (chopped)
  • garlic: 4 clove (chopped)
  • ginger root: 1 piece (1 inch piece, chopped, fresh)
  • cashew halves: 5 piece
  • cayenne pepper: 2 tsp (to taste)
  • ground cumin: 1 tsp
  • ground coriander: 1 tsp
  • white sugar: 1 tsp
  • ground turmeric: 0.5 tsp
  • tomato: 0.5 cup (chopped)
  • vegetable broth: 0.25 cup
  • cilantro: 0.25 cup (fresh; chopped)

Metric Conversion

Stages of cooking

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  1. 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.
    Indian Fish Curry Photo 2
  2. While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
    Indian Fish Curry Photo 3
  3. Preheat the oven to 350 degrees F (175 degrees C).
    Indian Fish Curry Photo 4
  4. 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.
    Indian Fish Curry Photo 5
  5. Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
    Indian Fish Curry Photo 6
  6. Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.
    Indian Fish Curry Photo 7

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