Recipe by Mantu
"A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India."
Watch video tips and tricks
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.
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!
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.
This was execellent. Followed recipe and bake time. Restaurant quality - I will be making again but with cheaper fish - I bought Halibut and this would be equally good on red snapper. I also used the full amount of Cayenne pepper as I love hot food.
* 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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Tasty white fish fillets are baked in a spicy curry sauce.
See how to make a quick-and-easy, Indian-inspired seafood curry.
This homemade Indian chicken curry dish is so delicious, you won’t miss takeout.