Indian Spiced Fish Curry

Ingredients List

• 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

Cooking Instructions

Prepare all the necessary ingredients.

Combine 2 tablespoons of oil, mustard, black pepper, and 1/2 teaspoon of salt in a shallow glass bowl.

Place the fish in the marinade and turn to ensure it's well coated. Cover and refrigerate for 30 minutes.

As the fish marinates, blend onion, garlic, ginger, and cashews in a food processor until the mixture forms a smooth paste.

Heat the remaining 1 tablespoon of oil in a skillet over medium-low heat. Add the cashew paste and cook, stirring occasionally, until fragrant, about 1 to 2 minutes.

Add cayenne pepper, the remaining 1 teaspoon of salt, cumin, coriander, sugar, and turmeric to the cashew paste in the skillet. Cook and stir for 5 minutes before adding the tomato and broth.

Remove the fish from the marinade, shaking off any excess. Discard the leftover marinade. Arrange the fish fillets in a baking dish and pour the sauce over the top.

Cover and bake in the preheated oven for about 30 minutes, or until the fish flakes easily with a fork. Garnish with fresh cilantro.

Cooking Tips

Nutritional Information (per serving)