Indian Fish Curry

How To Prepare Easy and delicious Indian Fish Curry

How To Prepare Easy and delicious Indian Fish Curry


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 halves1 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

How to Make Indian Fish Curry

Steps to be followed:

1.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.

2.Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.

3.Preheat an oven to 350 degrees F (175 degrees C).

4.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.

5.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

Cook Notes and Tips 

You can use frozen fish fillets for this recipe; thaw them before use. Decrease the amount of cayenne pepper if you prefer a less spicy dish.

Reynolds Aluminum ® foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Per Serving: 338 calories | 13.5 g fat | 11.6 g carbohydrates | 41.6 g protein | 56 mg cholesterol | 2715 mg sodium.  

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