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Bengali Fish Curry

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
75 min
SERVINGS
4 servings
Dinner Indian
Bengali Fish Curry
Ingredients
  • 3 tablespoons canola oil, divided
  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons salt, divided
  • 4 white fish fillets
  • 1 medium onion, coarsely chopped
  • 4 cloves garlic, roughly chopped
  • 1 (1 inch) piece fresh ginger root, peeled and chopped
  • 5 cashew halves
  • 2 teaspoons cayenne pepper, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground turmeric
  • 1/2 cup chopped tomato
  • 1/4 cup vegetable broth
  • 1/4 cup chopped fresh cilantro
Instructions
1
Gather all necessary ingredients.
2
Combine 2 tablespoons of oil, mustard, black pepper, and 1/2 teaspoon of salt in a shallow glass bowl.
3
Mix well to create a uniform blend.
4
Place the fish inside the bowl and coat it evenly with the mixture. Cover the bowl with a lid or plastic wrap and refrigerate for 30 minutes.
5
In the meantime, blend together an onion, garlic, ginger, and cashews in a blender or food processor until you get a smooth paste.
6
Preheat your oven to 350 degrees F (175 degrees C).
7
Heat the remaining 1 tablespoon of oil in a skillet over medium-low heat.
8
Add the cashew paste to the skillet and cook, stirring constantly, until it becomes fragrant. This should take about 1 to 2 minutes.
9
Add cayenne pepper, the remaining 1 teaspoon of salt, cumin, coriander, sugar, and turmeric to the skillet. Cook, stirring constantly, for another 5 minutes.
10
Stir in a can of tomato and broth to the skillet mixture.
11
Remove the fish from its marinade, shaking off any excess. Discard the remaining marinade.
12
Arrange the fish in a baking dish and pour the sauce over the top.
13
Cover the dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes.
14
Garnish your dish with fresh cilantro.