Spicy baked white fish fillets are dressed up with a ginger, garlic, onion, and cashew puree in this Bengali recipe.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
338 Calories
Recipe Instructions
Step 1
Preheat an oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
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.
Ingredients
½ teaspoon salt
1 teaspoon salt
1 teaspoon white sugar
¼ cup chopped fresh cilantro
1 teaspoon ground black pepper
1 teaspoon ground cumin
½ teaspoon ground turmeric
¼ cup vegetable broth
2 tablespoons canola oil
1 tablespoon canola oil
2 teaspoons cayenne pepper, or to taste
1 teaspoon ground coriander
2 teaspoons Dijon mustard
4 white fish fillets
1 onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
