Recipes Cuisine Asian Bangladeshi Indian Fish Curry 4.6 (250) 196 Reviews 32 Photos 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. Submitted by Mantu Updated on April 24, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 32 32 32 32 Prep Time: 15 mins Cook Time: 30 mins Additional Time: 30 mins Total Time: 1 hr 15 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 3 tablespoons canola oil, divided 2 teaspoons Dijon mustard 1 teaspoon ground black pepper 1 ½ teaspoons salt, divided 4 white fish fillets 1 medium onion, coarsely chopped 4 cloves garlic, roughly chopped 1 (1 inch) piece fresh ginger root, peeled and chopped 5 cashew halves 2 teaspoons cayenne pepper, or to taste 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon white sugar ½ teaspoon ground turmeric ½ cup chopped tomato ¼ cup vegetable broth ¼ cup chopped fresh cilantro Directions Gather the ingredients. Dotdash Meredith Food Studios Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl. Dotdash Meredith Food Studios Add fish and turn to coat. Cover and refrigerate for 30 minutes. Dotdash Meredith Food Studios While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste. Dotdash Meredith Food Studios Preheat the oven to 350 degrees F (175 degrees C). Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top. Dotdash Meredith Food Studios Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro. Dotdash Meredith Food Studios Recipe Tips You can use frozen fish fillets for this recipe, just thaw them before use.If you prefer a less spicy dish, don't use as much cayenne pepper. I Made It Print 391 home cooks made it! Nutrition Facts (per serving) 338 Calories 14g Fat 12g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 338 % Daily Value * Total Fat 14g 17% Saturated Fat 1g 7% Cholesterol 56mg 19% Sodium 2715mg 118% Total Carbohydrate 12g 4% Dietary Fiber 2g 8% Total Sugars 5g Protein 42g 83% Vitamin C 10mg 11% Calcium 69mg 5% Iron 2mg 11% Potassium 940mg 20% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.