Fish Curry
Warm up your kitchen with this delectable spiced white fish recipe. A medley of aromatic flavors comes together to create a tantalizing dish that is both savory and satisfying. Marinated in a zesty mustard blend, the fish fillets are then baked to perfection with a rich and fragrant sauce made from a blend of onions, garlic, ginger, and spices. The end result is a delightful culinary experience that is sure to impress your taste buds. Garnish with fresh cilantro for a pop of color and freshness.
— Constant Cookbook
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
- 1 tablespoon canola oil
- 2 teaspoons cayenne pepper, or to taste
- 1/2 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
- 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.
- Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Yield
Serves 4
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