Indian Fish Curry
By Nadia Kovalenko
Posted October 2, 2026Share
Time
Calories
Servings
Difficulty
Description
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
17
3 tablespoons canola oil, divided
2 teaspoons Dijon mustard
1 teaspoon ground black pepper
1.5 teaspoons salt, divided
4 white fish fillets
1 medium onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5 cashew halves
2 teaspoons cayenne pepper, or to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon white sugar
0.5 teaspoon ground turmeric
0.5 cup chopped tomato
0.25 cup vegetable broth
0.25 cup chopped fresh cilantro
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1
Step 1 (Get all your ingredients ready.)
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2
Step 2 (Mix 2 tablespoons of oil, mustard, black pepper, and 1/2 teaspoon of salt in a glass bowl.)
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3
Step 3 (Coat the fish in the mix. Put it in the fridge for 30 minutes.)
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4
Step 4 (Blend onion, garlic, ginger, and cashews until they become a paste.)
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5
Step 5 (Heat your oven to 350 degrees F.)
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6
Step 6 (Heat 1 tablespoon of oil in a pan over medium-low heat. Stir in the cashew paste for 1 to 2 minutes.)
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7
Step 7 (Stir in cayenne, 1 teaspoon of salt, cumin, coriander, sugar, and turmeric. Cook for 5 minutes. Stir in tomato and broth.)
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8
Step 8 (Put the fish in a baking dish. Pour the sauce over the fish.)
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9
Step 9 (Cover the dish. Bake for 30 minutes until the fish flakes. Top with cilantro.)
Nutrition Facts
Servings 4
Amount Per Serving
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Calories 338 kcal
% Daily Value *
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Total Fat 14g
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Saturated Fat 1g
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Cholesterol 56mg
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Sodium 2715mg
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Total Carbohydrate 12g
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Dietary Fiber 2g
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Protein 42g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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