Indian Fish Curry

Name: Indian Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Ingredients: 3 tablespoons canola oil, divided; 2 teaspoons Dijon mustard; 1 teaspoon ground black pepper; 1.5 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; 0.5 teaspoon ground turmeric; 0.5 cup chopped tomato; 0.25 cup vegetable broth; 0.25 cup chopped fresh cilantro

4.6

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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.

Recipe by Mantu

Published on July 23, 2006

30

Prep Time:

15 mins

Cook Time:

30 mins

Additional Time:

30 mins

Total Time:

1 hrs 15 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

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

Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl. Add fish and turn to coat. Cover and refrigerate for 30 minutes.
While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
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. Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric; cook and stir for 5 minutes. Stir in tomato and broth.
Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.

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.

Nutrition Facts (per serving)

338	Calories
14g	Fat
12g	Carbs
42g	Protein

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
Vitamin C 10mg	49%
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.