Indian Fish Curry

This Indian fish curry features mustard-marinated fish baked with tomatoes in a spicy cashew purée. The recipe was inspired by a Bengali fish recipe.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 338 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Gather the ingredients.

Step 3

Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl.

Step 4

Add fish and turn to coat. Cover and refrigerate for 30 minutes.

Step 5

While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.

Step 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.

Step 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.

Step 8

Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.

Step 9

Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.