Indian Fish Curry
Nutrition :
223 calories,
3.6 stars -
based on 372 reviews
Yield : 4 servings
Ingredients
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2 teaspoons Dijon mustard1 teaspoon ground black pepper½ teaspoon salt2 tablespoons canola oil4 white fish fillets1 onion, coarsely chopped4 cloves garlic, roughly chopped1 (1 inch) piece fresh ginger root, peeled and chopped5 cashew halves1 tablespoon canola oil2 teaspoons cayenne pepper, or to taste½ teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon salt1 teaspoon white sugar½ cup chopped tomato¼ cup vegetable broth¼ cup chopped fresh cilantro
Directions
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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.Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.Preheat an oven to 350 degrees F (175 degrees C).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.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.
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