Indian Best Fish Curry of all the Time

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"A very spicy dish. This recipe is inspired by my mother's
Bengali fish recipe she used to make in India."

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What to use?

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• 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

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How to make?

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• 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.

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Preparation

20 Minutes

Cook

35 Minutes

Ready In

1 Hour 25 Minutes

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This is one of the best Fish Curry ever made.
It is very good.

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