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Indian Fish Curry

Indian Fish Curry

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Mantu

A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 41.6 g
  • 83%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 2715 mg
  • 109%

Based on a 2,000 calorie diet

Directions

  1. Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
  2. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Heat 1 tablespoon of canola oil in a skillet 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 broth.
  5. 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 cilantro.
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Reviews

Autumn Lokerson
38
6/24/2010

Had a friend of ours over for dinner who is new to America (he was born and raised in India) and he said I was spot on with this, but to him it was fairly mild. For us it was pretty spicy though. I should note that I did not add the mustard. I marinated the fish in a turmeric/garlic paste with a little salt and pepper. (Food processor, few drops of water and oil and then blend) this was a tip my friend had given me when I told him what I planned to make for dinner. I also tossed in a can of green chilies and cut the cayenne pepper down to 1/2 a teaspoon. We absolutely LOVED this dish!! We served it over brown rice and finished it off completely. I can not WAIT to make this again!!! Thanks so much for sharing this!!

DawnT77
24
8/19/2010

The house smelled wonderful! I used mahi mahi fillets. Scared it would be too hot, I used 1/2 tsp cayenne and 1/2 tsp. madras curry powder. Served with rice and steamed spinach.

Amy
20
12/28/2010

Crazy good! We followed the recipe exactly and it was a perfect heat for us. Note: we generally order our food at medium spice level at restaurants.