CookPal AI
Indian Fish Curry

Indian Fish Curry

Cost $15, save $20

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Main

    • 🍢 4 white fish fillets

  • Vegetable

    • 🧅 1 medium onion, coarsely chopped
    • 🧄 4 cloves garlic, roughly chopped
    • 1 (1 inch) piece fresh ginger root, peeled and chopped
    • 🍅 ½ cup chopped tomato
    • ¼ cup chopped fresh cilantro

  • Nuts & Seeds

    • 5 cashew halves

  • Spices

    • 2 teaspoons Dijon mustard
    • 1 teaspoon ground black pepper
    • 🧂 1 ½ teaspoons salt, divided
    • 2 teaspoons cayenne pepper, or to taste
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 🍬 1 teaspoon white sugar
    • ½ teaspoon ground turmeric

  • Liquids

    • 3 tablespoons canola oil, divided
    • ¼ cup vegetable broth

STEPS

1

Mix 2 tablespoons of canola oil, Dijon mustard, ground black pepper, and 1/2 teaspoon salt in a shallow glass bowl.

2

Add fish fillets to the bowl and coat them evenly. Cover and refrigerate for 30 minutes.

3

Combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until it forms a paste.

4

Preheat the oven to 350°F (175°C).

5

Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Add the cashew paste and cook until it becomes fragrant, 1 to 2 minutes.

6

Add cayenne pepper, 1 teaspoon salt, cumin, coriander, sugar, and turmeric to the skillet. Stir and cook for 5 minutes. Stir in the chopped tomatoes and vegetable broth.

7

Remove the fish from the marinade and discard any excess. Arrange the fish in a baking dish and pour the prepared sauce on top.

8

Cover the dish and bake in the preheated oven for about 30 minutes, or until the fish flakes easily with a fork.

9

Serve garnished with fresh cilantro.

NUTRIENTS

Per 1 serving

🔥

338

Calories

  • 42
    Protein
  • 12
    Carbs
  • 14
    Fats

💡 For best results, use fresh white fish such as cod or halibut.Adjust the amount of cayenne pepper based on your spice tolerance.You can substitute Greek yogurt for a creamier curry.