Indian Fish Curry

Name: Indian Fish Curry
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp canola oil; 5 cashew halves; 2 teaspoons cayenne pepper, or to taste; 2 teaspoons Dijon mustard; 4 fillets white fish fillets; 59 milliliters chopped fresh cilantro; 1 inch fresh ginger root, peeled and chopped; 4 cloves garlic, roughly chopped; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; 1 teaspoons ground turmeric; 1 onion, coarsely chopped; 1 teaspoon salt; 118 milliliters chopped tomato; 59 milliliters vegetable broth; 1 teaspoon white sugar

Indian Fish Curry is a gluten free, dairy free, and pescatarian recipe with 4 servings. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 76 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have sugar, salt, cayenne pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. It is an inexpensive recipe for fans of Indian food.

Instructions

Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl.

Ingredients you will need

Canola Oil

Mustard

Pepper

Salt

Equipment you will use

Bowl

Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.

Ingredients you will need

Fish

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

Ingredients you will need

Cashews

Garlic

Ginger

Onion

Equipment you will use

Food Processor

Blender

Preheat an oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable Broth

Cayenne Pepper

Coriander

Turmeric

Tomato

Cumin

Sugar

Salt

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.

Ingredients you will need

Fish

Marinade

Sauce

Equipment you will use

Baking Pan

Oven

Garnish with chopped cilantro.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

1Tbsp

canola oil 5

cashew halves 2teaspoons

cayenne pepper, or to taste 2teaspoons

Dijon mustard 4fillets

white fish fillets 59milliliters

chopped fresh cilantro 1inch

fresh ginger root, peeled and chopped 4cloves

garlic, roughly chopped 1teaspoon

ground coriander 1teaspoon

ground cumin 1teaspoon

ground black pepper 1teaspoons

ground turmeric 1

onion, coarsely chopped 1teaspoon

salt 118milliliters

chopped tomato 59milliliters

vegetable broth 1teaspoon

white sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.