Indian Fish Curry

Recipe View 5 mins 1. Gather all the ingredients to ensure a smooth cooking process. (5 minutes)

Recipe View 2 mins 2. In a shallow glass bowl, whisk together 2 tablespoons of canola oil, Dijon mustard, black pepper, and 1/2 teaspoon of salt. (2 minutes)

Recipe View 30 mins 3. Add the fish fillets to the bowl and turn to coat them evenly with the marinade. Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld. (30 minutes)

Recipe View 10 mins 4. While the fish is marinating, combine the chopped onion, garlic, ginger, and cashew halves in a blender or food processor. Pulse until the mixture forms a smooth paste. Add a tablespoon of water if needed to help it blend. (10 minutes)

Recipe View 5 mins 5. Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 2 mins 6. Heat the remaining 1 tablespoon of canola oil in a skillet over medium-low heat. Add the cashew paste and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Be careful not to burn the paste. (2 minutes)

Recipe View 5 mins 7. Add the cayenne pepper, remaining 1 teaspoon of salt, ground cumin, ground coriander, sugar, and ground turmeric to the cashew paste in the skillet. Cook and stir for 5 minutes, allowing the spices to bloom and release their aromas. (5 minutes)

Recipe View 5 mins 8. Stir in the chopped tomato and vegetable broth. Bring the sauce to a simmer and cook for another 5 minutes, allowing the flavors to meld together. (5 minutes)

Recipe View 3 mins 9. Remove the fish from the marinade and shake off any excess. Discard the remaining marinade. Arrange the fish fillets in a baking dish and pour the prepared sauce over the top, ensuring the fish is evenly coated. (3 minutes)

Recipe View 30 mins 10. Cover the baking dish and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. (30 minutes)

Recipe View 1 mins 11. Garnish with freshly chopped cilantro before serving. (1 minute)