Indian Fish Curry

69 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    1 h 25 m
Mantu
Recipe by  Mantu

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

Share It

Reviews (69)

Rate This Recipe
Autumn
31

Autumn

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
20

DawnT77

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
17

Amy

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.

More Reviews

Similar Recipes

Indian Chicken Curry (Murgh Kari)
(338)

Indian Chicken Curry (Murgh Kari)

Spicy Indian Chicken and Mango Curry
(135)

Spicy Indian Chicken and Mango Curry

Indian Chicken Curry I
(130)

Indian Chicken Curry I

North Indian Nepali Curry Dumplings
(6)

North Indian Nepali Curry Dumplings

Indian Mustard Fish
(4)

Indian Mustard Fish

Curry Fish Stew
(3)

Curry Fish Stew

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Indian Chicken Curry (Murgh Kari)

>

next recipe:

Curry Fish and Rice