Recipe Rani
picture of Fish Curry

Fish Curry

Nita Mital profile picture
Spicy fish curry. Can be replaced with chicken or lamb or paneer. The spicier the better.
access_time 85 minutes
local_dining 4 servings


  1. 1. Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl.
  2. 2. Add the fish fillets, turning to coat.
  3. 3. Marinate the fish in the refrigerator for 30 minutes.
  4. 4. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
  5. 5. Preheat an oven to 350 degrees F (175 degrees C).
  6. 6. Heat 1 tablespoon of canola oil in a skillet over medium-low heat.
  7. 7. Stir in the prepared paste; cook and stir for a minute or two.
  8. 8. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar.
  9. 9. Cook and stir for an additional five minutes.
  10. 10. Stir in the chopped tomato and vegetable broth.
  11. 11. Arrange the fish fillets in a baking dish, discarding any extra marinade.
  12. 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. 13. Garnish with chopped cilantro.