Spicy fish curry. Can be replaced with chicken or lamb or paneer. The spicier the better.
access_time 85 minutes
local_dining 4 servings
- ¼ cup cilantro (chopped fresh)
- ¼ cup vegetable broth
- ½ cup tomato (chopped)
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 teaspoon coriander (ground)
- 1 teaspoon cumin (ground)
- ½ teaspoon turmeric (ground)
- 2 teaspoon cayenne pepper (or to taste)
- 5 cashew halves
- 1 ginger root (1 inch) piece fresh, peeled and chopped)
- 4 clove garlic (roughly chopped)
- 1 onion (coarsely chopped)
- 4 white fish fillets
- 3 tablespoon canola oil
- ½ teaspoon salt
- 1 teaspoon black pepper (ground)
- 2 teaspoon dijon mustard
1. Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl.
2. Add the fish fillets, turning to coat.
3. Marinate the fish in the refrigerator for 30 minutes.
4. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
5. Preheat an oven to 350 degrees F (175 degrees C).
6. Heat 1 tablespoon of canola oil in a skillet over medium-low heat.
7. Stir in the prepared paste; cook and stir for a minute or two.
8. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar.
9. Cook and stir for an additional five minutes.
10. Stir in the chopped tomato and vegetable broth.
11. Arrange the fish fillets in a baking dish, discarding any extra marinade.
12. 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.
13. Garnish with chopped cilantro.