This curry dish originates from India. It incorporates using white fish and blending it with a combination of spices and herbs.
For the marinade:
- 2 teaspoons Dijon mustard
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 4 white fish fillets
- 1 onion, coarsely chopped
- 4 cloves garlic, roughly chopped
- 1 piece fresh ginger root, peeled and chopped
- 5 cashew halves
- 1 tablespoon canola 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 white sugar
- 1/2 cup chopped tomato
- 1/4 cup vegetable broth
- 1/4 cup chopped fresh cilantro
- Blend the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Include the fish filets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
- Add the onion, garlic, ginger, and cashews in a blender or sustenance processor and heartbeat until the blend frames a glue.
- Preheat a stove to 350 degrees.
- Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the readied paste; cook and stir for a few mins. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an extra five minutes. Mix in the cleaved tomato and vegetable soup.
- Mastermind the fish fillets in a heating dish, tossing any additional marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated stove until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.