Indian Fish Curry

Fish curry

I was looking for a new way to cook fish and found this  recipe at the allrecipes.com site.  It is super quick to whip together on a week night and super delicious.  Tastes great on a bed of rice.  I will warn you, 2 tsp of cayenne is going to give you a LOT of heat, so start with 1 if you are not a big fan of lots of heat.

Indian Fish Curry
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Cook time: 
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Serves: 4
 
Ingredients
  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • 4 white fish fillets
  • 1 onion, coarsely chopped
  • 4 cloves garlic, roughly chopped
  • 1 (1 inch) piece fresh ginger root, peeled and chopped
  • 10 cashews
  • 1 tablespoon canola oil
  • 2 teaspoons cayenne pepper, or to taste (start with 1 if you don't like too much heat)
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1/ 14 oz can chopped tomatoes
  • ¼ cup vegetable or chicken broth
  • ¼ cup chopped fresh cilantro
Instructions
  1. Mix the mustard, pepper, ½ 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.
  2. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. 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.
  5. 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.

 

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