Ingredients
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3 tablespoons canola oil, divided
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2 teaspoons Dijon mustard
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1 teaspoon ground black pepper
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1 ½ teaspoons salt, divided
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4 white fish fillets
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1 medium onion, coarsely chopped
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4 cloves garlic, roughly chopped
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1 (1 inch) piece fresh ginger root, peeled and chopped
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5 cashew halves
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2 teaspoons cayenne pepper, or to taste
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon white sugar
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½ teaspoon ground turmeric
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½ cup chopped tomato
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¼ cup vegetable broth
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¼ cup chopped fresh cilantro
Directions
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Gather the ingredients.
![Indian Fish Curry ingredients in glass bowls on a white counter]()
Dotdash Meredith Food Studios
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Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl.
![Oil, mustard, black pepper, and salt in a white bowl]()
Dotdash Meredith Food Studios
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Add fish and turn to coat. Cover and refrigerate for 30 minutes.
![Fish fillets coated with marinade on a platter]()
Dotdash Meredith Food Studios
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While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
![Onion, garlic, ginger, and cashews in a food processor]()
Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes.
![Onion, garlic, ginger, and cashews in a pan on a burner]()
Dotdash Meredith Food Studios
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Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric to the cashew paste in the skillet; cook and stir for 5 minutes. Stir in tomato and broth.
![Chopped tomatoes with broth and herbs in a pan on a burner]()
Dotdash Meredith Food Studios
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Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
![Fish fillets topped with tomato and herb sauce in a green baking dish]()
Dotdash Meredith Food Studios
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Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.
![Baked fish fillets topped with tomato and herb sauce in a green baking dish]()
Dotdash Meredith Food Studios
Recipe Tips
You can use frozen fish fillets for this recipe, just thaw them before use.
If you prefer a less spicy dish, don't use as much cayenne pepper.
Nutrition Facts (per serving)
| 338 | Calories |
| 14g | Fat |
| 12g | Carbs |
| 42g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 338 | |
| % Daily Value * | |
| Total Fat 14g | 17% |
| Saturated Fat 1g | 7% |
| Cholesterol 56mg | 19% |
| Sodium 2715mg | 118% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 2g | 8% |
| Total Sugars 5g | |
| Protein 42g | 83% |
| Vitamin C 10mg | 11% |
| Calcium 69mg | 5% |
| Iron 2mg | 11% |
| Potassium 940mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
