Every breakfast I go to features this meal as a favorite. Each time, it produces a different amount. Just fill the tins up until the batter runs out.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons canola oil, divided
- 2 teaspoons Dijon mustard
- 1 teaspoon ground black pepper
- 1 ½ 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
- ½ teaspoon ground turmeric
- ½ cup chopped tomato
- ¼ cup vegetable broth
- ¼ cup chopped fresh cilantro
Instructions
- Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl. Add fish and turn to coat. Cover and refrigerate for 30 minutes.
- While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes. Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric; cook and stir for 5 minutes. Stir in tomato and broth.
- Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
- Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.
- You can use frozen fish fillets for this recipe, just thaw them before use.
- If you prefer a less spicy dish, don’t use as much cayenne pepper.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 2 g |
| Protein | 42 g |
| Saturated Fat | 1 g |
| Sodium | 2715 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This was amazing!! Besides using half the cayenne (which was just right for me), I followed the recipe as written. I used cod because it was on sale and looked good and canned petite diced tomatoes. I made the sauce the night before, which made it pretty quick and easy to get the dish in the oven when I got home from work. My fish took a little longer to cook, probably because the fillets were pretty thick. I took it out when the fish got to 130 degrees, and it was perfectly done. I can’t wait to make this again!
We made it with cod and it was delicious!
I followed the recipe exactly and found it to be extremely spicy. We love hot & spicy but this was so hot it was not enjoyable. Next time I would reduce the spice to a bit less than half of what it calls for.
Turned out really good but doubled the curry to cover the Swai filets I used. Cayenne pepper was a bit much but still a great dish.
Loved it. I did find it pretty salty so next time I will back off a bit on the salt. Also we cut the cayenne petter by about 2/3. We will definitely be making this again!
No curry powder. Excellent!
My first time making curry and it was fantastic! I used Cod and Mahi Mahi because that’s what I had in the freezer. The taste of the sauce was absolutely amazing – and very spicy!!! I even like a little spice but this was hot!
Loved it! I left out the sugar, and we didn’t miss it.
Absolutely delicious!
I made it exactly as directed. I thought the tumeric was overpowering and it was a bit spicy. Next time I will try with less turmeric and will double the tomatoes
Made it following the recipe and loved it. Even better as leftovers.
Love this recipe! However, it was way too spicy for us as written. I would recommend starting with 1/4 to 1 teaspoon of cayenne – you can always add more but can’t take it away! This was the first Indian recipe I made for my Bengali boyfriend (now husband) and years later I still make it all the time. If I use canned tomato’s and frozen fish fillets, I usually have the ingredients on hand. I’ve used all kinds of fish (including salmon) and all worked great.
First time making curry. This recipie was easy and fantastic. I only used half a tea spoon of cayenne pepper and it was hot enough for me. Can’t imagine using the two teas spoons
Incredible flavour! I’m so glad I came across this dish. A new way to cook pickerel or walleye as it’s also known as. I didn’t have cashews so I used almonds. Added a bit of peanut butter as someone suggested. Cut back the cayenne to one tsp. I can’t wait to make this again.
Love this recipe have done this many times on our own and with friends. It is spot on..I used halibut as it lends it self to take on the wonderful flavours. The aroma in house is superb.
So hot I found it inedible as written.
My brother even liked it! I thought it was fabulous and not too hard to make. I didn’t have a food processor or a blender, so I used a mortar and pestle. Yes it took a bit missing time but it came out perfect!
It’s good, but it is spicy and I used half of the black pepper called for (1 tsp is a lot anytime!!) and half the cayenne pepper. Had I followed the recipe I would not have been able to eat it because, although I live in Kenya and love Indian food, I’m a bit of a wimp. 🙂
This definitely served its purpose of giving me something to do with fish other than bread/fry. The flavor was good, but I used about the amount of cayenne pepper recommended and it was nearly too hot for me and my husband to eat. I would probably make it again, but with about half the amount of cayenne.
The recipe was very easy to fellow and to make . I did not change any ingredients in the Indian Fish Curry. Everything came out perfectly and delicious . Cooking time was about the same as Mantu stated. My family enjoyed the Indian fish curry very much. I will definitely cook this again. Thanks Mantu! Edna Gibbs
Followed recipe as-is. Everyone enjoyed it and will make again.