INDIAN FISH CURRY
- Total Time: 55 mins
- Yield: 4
Ingredients
- 2 teaspoons yellow mustard
- 1 teaspoon GREENSFUD CRUESHED BLACK PEPPER
- ½ teaspoon HIMALAYAN PINK SALT
- 2 tablespoons vegetable oil (GREENSFUD OLIVE OIL)
- 4 white fish fillets
- 1 onion, coarsely chopped
- 1 teaspoon GREENSFUD GARLIC POWDER
- ½ teaspoon GREENSFUD DRIED GINGER POWDER
- 5 cashew halves
- 1 tablespoon vegetable oil (GREENSFUD OLIVE OIL)
- 2 teaspoons cayenne pepper or to taste
- ½ teaspoon GREENSFUD TURMERIC POWDER
- 1 teaspoon ground GREENSFUD CUMIN
- 1 teaspoon GREENSFUD CORIANDER POWDER
- 1 teaspoon GREENSFUD HIMALAYAN PINK SALT
- 1 teaspoon white sugar
- ½ cup chopped tomato
- ¼ cup vegetable broth
- ¼ cup chopped fresh cilantro
Instructions
- In a small bowl, combine the mustard, pepper, 1/2 teaspoon salt and 2 tablespoons of vegetable oil. After adding, flip the fish fillets to coat. Fish should be marinated for 30 minutes in the fridge.
- In a blender or food processor, combine the onion, garlic, ginger and cashews. Process until a paste form.
- Preheat the oven to 350 °F.
- One tablespoon of vegetable oil has been heated in a skillet over low heat. Add the prepared paste and mix while cooking for one or two minutes. Add the sugar, 1 teaspoon salt, cayenne pepper, turmeric, cumin and coriander. Five more minutes of cooking and stirring are required. Add the vegetable broth and diced tomato together.
- Remove any leftover marinade before placing the fish fillets in a baking dish. For about 30 minutes or until the fish flakes easily with a fork, place the baking dish in the preheated oven, cover it and place the fish on top of the sauce. Add chopped cilantro as a garnish.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: MAIN DISH
- Cuisine: INDIAN
Keywords: Indian fish curry, Fish, Main dish, Indian cuisine
