Indian Fish Curry
Indian Fish Curry
Introduction
Indian Fish Curry is a flavorful dish that brings a taste of India to your kitchen. This dish features tender fish fillets cooked in a rich and aromatic sauce made from spices, tomatoes, and cashews. Perfect for dinner or a special occasion, Indian Fish Curry is sure to impress your family and friends.
Why Make This Recipe
Making Indian Fish Curry at home is a great way to enjoy a healthy and delicious meal. This recipe combines the goodness of fish with a unique blend of spices that not only add flavor but also provide a variety of health benefits. It is simple to prepare, and the ingredients can be easily found at your local grocery store. Plus, it is an excellent way to explore Indian cuisine and introduce new flavors to your meals.
How to Make Indian Fish Curry
To make Indian Fish Curry, follow these easy steps to create a dish filled with rich flavors.
Ingredients:
- 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
Directions:
- Gather the ingredients.
- Mix 2 tablespoons of oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl.
- Add the fish and turn to coat. Cover and refrigerate for 30 minutes.
- While the fish is marinating, combine the onion, garlic, ginger, and cashews in a blender or food processor; pulse until the mixture forms a paste.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the remaining 1 tablespoon of oil in a skillet over medium-low heat. Add the cashew paste; cook and stir until fragrant, about 1 to 2 minutes.
- 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 the tomato and broth.
- Remove the fish from the marinade and shake off the excess; discard the remaining marinade. Arrange the fish in a baking dish and pour the sauce over the top.
- Bake, covered, in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.
How to Serve Indian Fish Curry
Serve Indian Fish Curry hot, accompanied by steamed rice or warm naan bread. This dish pairs well with a fresh salad or some vegetables for a complete meal.
How to Store Indian Fish Curry
If you have leftovers, allow the curry to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. To reheat, warm it on the stove or in the microwave until heated through.
Tips to Make Indian Fish Curry
- Ensure that the fish is fresh for the best flavor and texture.
- Adjust the level of cayenne pepper to suit your taste.
- For a creamier sauce, you can add a splash of coconut milk.
- Make sure not to overcook the fish; it should be tender and flaky.
Variation
You can use different types of fish such as salmon, tilapia, or cod depending on your preference. Additionally, feel free to add vegetables like spinach or bell peppers to the sauce for added nutrition.
FAQs
Q: Can I use frozen fish for this recipe?
A: Yes, you can use frozen fish. Just ensure it is fully thawed before marinating.
Q: Is this fish curry spicy?
A: The spice level can be adjusted based on your preference. Start with less cayenne pepper and add more to taste.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the curry in advance and store it in the fridge. Reheat it before serving for best results.