Recipe by 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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For the marinade:
ground black pepper
white fish fillets
onion, coarsely chopped
garlic, roughly chopped
1 (1 inch) piece
fresh ginger root, peeled and chopped
cayenne pepper, or to taste
chopped fresh cilantro
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!!
I like spicy food but this is not my cup of tea. It really wasn't that spicy or that tasty to me.
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.
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.
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!
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.
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!
Wow, this has a ton of flavor. I used only half the cayenne, and it was still spicy, especially with the first few bites, but it mellowed as I ate more. I'd add a bit more tomato; the acid helped balance the richness of the sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Fish Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 122
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