Indian Fish Curry

Wednesday, 26 October 2016 - 10:58 | Views - 569

Ingredients

2 teaspoons Dijon mustard

1 teaspoon ground black pepper

1/2 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

5 cashew halves

2 teaspoons cayenne pepper, or to taste

1/2 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon white sugar

1/2 cup chopped tomato

1/4 cup vegetable broth

1/4 cup chopped fresh cilantro

Directions

Prep 20 m Cook 35 m Ready In 1 h 25 m

1.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.

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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