-
-
My review
Indian Fish Curry
20
Mantu
"A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 25 m servings 338Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 167217 Ratings
-
-
-
-
-
Most helpful positive review
6/24/2010
Had a friend of ours over for dinner who is new to America (he was born and raised in India) and he said I was spot on with this, but to him it was fairly mild. For us it was pretty spicy though...
Most helpful critical review
6/1/2012
I like spicy food but this is not my cup of tea. It really wasn't that spicy or that tasty to me.
Most helpful
Most positive
Least positive
Newest
6/24/2010
Had a friend of ours over for dinner who is new to America (he was born and raised in India) and he said I was spot on with this, but to him it was fairly mild. For us it was pretty spicy though...
8/19/2010
The house smelled wonderful! I used mahi mahi fillets. Scared it would be too hot, I used 1/2 tsp cayenne and 1/2 tsp. madras curry powder. Served with rice and steamed spinach.
12/27/2010
Crazy good! We followed the recipe exactly and it was a perfect heat for us. Note: we generally order our food at medium spice level at restaurants.
10/4/2015
Huge hit at my house! I did make a few changes...used mahi mahi and shrimp,1 teaspoon of cayenne(my daughter won't eat to hot) and used 2 tablespoons of creamy peanut butter (no cashews in the h...
9/21/2010
Awesome, even though I over-cooked the fish - I always do that :( I used Cod and subbed olive & vegetable oils for the canola. I only added about 1/4 teaspoon of cayenne, there was no way my so...
8/30/2011
This was a good dish. My family loved it. Easy and fast to make with tons of flavor. I served it with Saffron rice, rosemary garlic potatoes and Naan.
6/20/2010
We loved this dish! I did cut back on the cayenne to about 1 1/12 tsp and it was still hot but delicious. Also added about 3/4 cup canned diced tomatoes b/c I did not have fresh. Served this wit...
1/30/2010
YUMMY. The dijon mustard combined with the indian spices really gave the fish a tangy complex flavor. I served it on a plain (no salt no flavoring) spinach saag and brown Basmati rice to absor...
9/14/2011
We really enjoyed this for dinner last night. It was very flavorful, right amount of spice (I used 1 tsp. cayenne), and the fish was very moist. I used fresh-caught black tile fish, served with ...