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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India. Ingredients:
for the marinade |
2 teaspoons dijon mustard |
1 teaspoon ground black pepper |
1/2 teaspoon salt |
2 tablespoons canola oil |
4 white fish fillets |
1 onion, coarsely chopped |
4 cloves garlic, roughly chopped |
1 (1 inch) piece fresh ginger root, peeled and chopped |
5 cashew halves |
1 tablespoon canola oil |
2 teaspoons cayenne pepper, or to taste |
1/2 teaspoon ground turmeric |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon salt |
1 teaspoon white sugar |
1/2 cup chopped tomato |
1/4 cup vegetable broth |
1/4 cup chopped fresh cilantro |
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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