Rating: 4.5 stars 4.5
246 Ratings
  • 5 star values: 174
  • 4 star values: 51
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 3

A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the marinade:

Directions

Instructions Checklist
  • 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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  • 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.

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.

Nutrition Facts

338 calories; protein 41.6g; carbohydrates 11.6g; fat 13.5g; cholesterol 56.1mg; sodium 2714.6mg. Full Nutrition
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