Indian Fish Curry The Best Recipes

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Indian Fish Curry

"A very highly spiced dish. This recipe is stimulated by way of my mother's Bengali fish recipe she used to make in India."

Ingredients :

For the marinade:
2 teaspoons Dijon mustard
1 teaspoon floor black pepper
half teaspoon salt
2 tablespoons canola oil
4 white fish fillets
1 onion, coarsely chopped
four cloves garlic, kind of chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5 cashew halves
1 tablespoon canola oil
2 teaspoons cayenne pepper, or to flavor
half teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon white sugar
1/2 cup chopped tomato
1/4 cup vegetable broth
1/4 cup chopped fresh cilantro

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H25M

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 within the refrigerator for half-hour.
Combine the onion, garlic, ginger, and cashews in a blender or meals processor and pulse till the combination bureaucracy a paste.
Preheat an oven to 350 ranges F (one hundred seventy five tiers C).
Heat 1 tablespoon of canola oil in a skillet over medium-low warmth. Stir in the prepared paste; cook and stir for a minute or . Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an extra five mins. Stir inside the chopped tomato and vegetable broth.
Arrange the fish fillets in a baking dish, discarding any more marinade. Top the fish with the sauce, cowl the baking dish, and bake in the preheated oven till the fish flakes without difficulty with a fork, approximately half-hour. Garnish with chopped cilantro.

Notes :

You can use frozen fish fillets for this recipe; thaw them before use. Decrease the amount of cayenne pepper in case you choose a less spicy dish.
Reynolds® Aluminum foil can be used to maintain meals wet, cook dinner it calmly, and make clean-up easier.

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