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.
2 teaspoons Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons rapeseed oil
4 white fish fillets
1 onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (2.5cm) piece fresh root ginger, peeled and chopped
5 cashew halves
1 tablespoon rapeseed oil
2 teaspoons cayenne pepper, or to taste
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon caster sugar
1 tomato, chopped
4 tablespoons vegetable stock
4 tablespoons chopped fresh coriander
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Mix the mustard, pepper, 1/2 teaspoon salt and 2 tablespoons of rapeseed 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 180 C / Gas 4.
Heat 1 tablespoon of rapeseed oil in a frying pan 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 stock.
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 coriander.
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.