Indian Fish Curry

Ingredients

  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • 4white fish fillets
  • 1onion, coarsely chopped
  • 4 cloves garlic, roughly chopped
  • 1 (1 inch) piece fresh ginger root, peeled and chopped
  • 5cashew halves
  • 1 tablespoon canola oil
  • 2 teaspoons cayenne pepper, or to taste
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • ½ cup chopped tomato
  • ¼ cup vegetable broth
  • ¼ cup chopped fresh cilantro
  • Directions

  • Step 1

    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.

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  • Step 2

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

  • Step 3

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

  • Step 4

    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.

  • Step 5

    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.

  • Cook's Notes

    You can use frozen fish fillets for this recipe; thaw them before use. Decrease the amount of cayenne pepper if you prefer a less spicy dish.

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