Description
A very spicy dish. This recipe is inspired by my mother’s Bengali fish recipe she used to make in India.
Ingredients
- 2 teaspoons Dijon mustard
- 1 teaspoon ground black pepper
- ½ 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
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon white sugar
- ½ cup chopped tomato
- ¼ cup vegetable broth
- ¼ cup chopped fresh cilantro
Instructions
- 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.
- Combine the onion
- garlic
- ginger
- and cashews in a blender or food processor and pulse until the mixture forms a paste.
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 1 hr 25 mins
Servings: 4