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

Mantu

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 83% DV; carbohydrates 11.6g 4% DV; fat 13.5g 21% DV; cholesterol 56.1mg 19% DV; sodium 2714.6mg 109% DV. Full Nutrition
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Reviews (180)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2010
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. I should note that I did not add the mustard. I marinated the fish in a turmeric/garlic paste with a little salt and pepper. (Food processor, few drops of water and oil and then blend) this was a tip my friend had given me when I told him what I planned to make for dinner. I also tossed in a can of green chilies and cut the cayenne pepper down to 1/2 a teaspoon. We absolutely LOVED this dish!! We served it over brown rice and finished it off completely. I can not WAIT to make this again!!! Thanks so much for sharing this!! Read More
(62)

Most helpful critical review

Rating: 2 stars
06/01/2012
I like spicy food but this is not my cup of tea. It really wasn't that spicy or that tasty to me. Read More
(3)
236 Ratings
  • 5 star values: 164
  • 4 star values: 50
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
06/24/2010
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. I should note that I did not add the mustard. I marinated the fish in a turmeric/garlic paste with a little salt and pepper. (Food processor, few drops of water and oil and then blend) this was a tip my friend had given me when I told him what I planned to make for dinner. I also tossed in a can of green chilies and cut the cayenne pepper down to 1/2 a teaspoon. We absolutely LOVED this dish!! We served it over brown rice and finished it off completely. I can not WAIT to make this again!!! Thanks so much for sharing this!! Read More
(62)
Rating: 5 stars
08/19/2010
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. Read More
(39)
Rating: 5 stars
12/28/2010
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. Read More
(30)
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Rating: 5 stars
10/04/2015
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 house). I did put all the curry sauce ingredients into the blend to purée and cooked the curry sauce for a good solid hour to have all the flavor blend. To cook the fish I put it into a sauté pan than added the curry sauce cooked a good 10 mins...served over spinach and rice with mango chutney. My daughter wanted to know when I would make it again....that means it's a hit! Read More
(19)
Rating: 5 stars
09/21/2010
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 son would be able to eat it as listed. I will definitely make this again with a little more cashews in the paste and try not to overcook it! Read More
(13)
Rating: 5 stars
08/30/2011
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. Read More
(12)
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Rating: 4 stars
02/01/2010
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 absorb the rich flavor of the fish. This was my first attempt at making Indian food. Thanks for making it so easy. Read More
(11)
Rating: 5 stars
06/23/2010
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 with roasted cauliflower. If you like a very flavorful curry this is the one for you! Read More
(10)
Rating: 5 stars
09/14/2011
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 brown rice and steamed carrots. All of the different flavors came together very well. Instead of canned vegetable stock I made my own using leftover shrimp shells a few celery tops and the stems of the fresh cilantro. I also added some curry powder to the spice mix. Read More
(9)
Rating: 2 stars
06/01/2012
I like spicy food but this is not my cup of tea. It really wasn't that spicy or that tasty to me. Read More
(3)
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