Indian Fish Curry Recipe

Name: Indian Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the marinade:; 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

Servings: persons

For the marinade:
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

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.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the marinade:, 2 teaspoons Dijon mustard, 1 teaspoon ground black pepper, 1/2 teaspoon salt, and more.

Yes, Indian Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Fish Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions