Indian Fish Curry Recipe - Allrecipes.com
Indian Fish Curry Recipe
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Indian Fish Curry
Tasty white fish fillets are baked in a spicy curry sauce. See more
  • READY IN ABOUT hrs

Indian Fish Curry

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    1 hr 25 mins

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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Footnotes

  • Cook's Notes
  • You can use frozen fish fillets for this recipe; thaw them before use. Decrease the amount of cayenne pepper if you prefer a less spicy dish.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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!!

 
Most Helpful Critical Review
Jun 01, 2012

I like spicy food but this is not my cup of tea. It really wasn't that spicy or that tasty to me.

 
Aug 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.

 
Dec 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.

 
Sep 21, 2010

Awesome, even though I over-cooked the fish - I always do that :( I used Cod and subbed olive & vegetable oils for the canola. I only added about 1/4 teaspoon of cayenne, there was no way my son would be able to eat it as listed. I will definitely make this again, with a little more cashews in the paste and try not to overcook it!

 
Sep 14, 2011

We really enjoyed this for dinner last night. It was very flavorful, right amount of spice (I used 1 tsp. cayenne), and the fish was very moist. I used fresh-caught black tile fish, served with brown rice and steamed carrots. All of the different flavors came together very well. Instead of canned vegetable stock, I made my own using leftover shrimp shells, a few celery tops, and the stems of the fresh cilantro. I also added some curry powder to the spice mix.

 
Jun 23, 2010

We loved this dish! I did cut back on the cayenne to about 1 1/12 tsp and it was still hot but delicious. Also added about 3/4 cup canned diced tomatoes b/c I did not have fresh. Served this with roasted cauliflower. If you like a very flavorful curry, this is the one for you!

 
Feb 01, 2010

YUMMY. The dijon mustard combined with the indian spices really gave the fish a tangy complex flavor. I served it on a plain (no salt no flavoring) spinach saag and brown Basmati rice to absorb the rich flavor of the fish. This was my first attempt at making Indian food. Thanks for making it so easy.

 

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Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 41.6 g
  • 83%
  • Sodium
  • 2715 mg
  • 109%

* Percent Daily Values are based on a 2,000 calorie diet.

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