Fish curry made with fresh fish, onions, tomatoes, coconut, spices and herbs. Make the easiest, delicious and flavorsome fish curry with my easy step by step recipe. Also known as Indian fish masala it is a sea food lovers’ favorite. Fish curry is a staple in a lot of Asian countries and is made in various ways using many different locally available ingredients like coconut, poppy seeds, tamarind etc. This post shows you make it with the most basic ingredients – the panty staples.
step 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.
step 2
Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
step 3
Preheat an oven to 350 degrees F (175 degrees C).
step 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.
step 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.
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 cilantrox
1/2 cup flax seed meal
1 cup skim milk
Big Container
Large Heavy Pot With Lid
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