Ingredients: |
Ingredients: For the marinade:
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
5 cashew halves
1 tablespoon oil
2 teaspoons cayenne pepper, or to taste
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ cup chopped tomato
¼ cup vegetable broth
¼ cup chopped fresh cilantro
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Directions: |
Directions:Step 1
Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
Step 2
Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
Step 3
Preheat an oven to 350 degrees F (175 degrees C).
Step 4
Heat 1 tablespoon of 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.
Step 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.
Cook's Notes
You can use frozen fish fillets for this recipe; thaw them before use. Decrease the amount of cayenne pepper if you prefer a less spicy dish. |
This recipe for Indian Fish Curry is from