About this recipe: This fish curry recipe is inspired by my mother's Bengali fish recipe she used to make in India. It is very aromatic and very spicy. You can use your favourite fish for this recipe; cod works well.
You can use frozen fish fillets for this recipe; thaw them before use. Decrease the amount of cayenne pepper if you prefer a less spicy dish.
Altered ingredient amounts. I used wholegrain mustard instead of dijon and I omitted the nuts - 13 Aug 2010
Great recipe! My husband and his family loved it. - 13 Aug 2010
Had a friend of ours over for dinner who is new to America (he was born and raised in India) and he said I was spot on with this, but to him it was fairly mild. For us it was pretty spicy though. I should note that I did not add the mustard. I marinated the fish in a turmeric/garlic paste with a little salt and pepper. (Food processor, few drops of water and oil and then blend) this was a tip my friend had given me when I told him what I planned to make for dinner. I also tossed in a can of green chilies and cut the cayenne pepper down to 1/2 a teaspoon. We absolutely LOVED this dish!! We served it over brown rice and finished it off completely. I can not WAIT to make this again!!! Thanks so much for sharing this!! - 24 Jun 2010 (Review from Allrecipes US | Canada)