Prep Time::15 mins
Cook Time::30 mins
Additional Time::30 mins
Total Time:: 1 hr 15 mins
Servings::4
Ingredients
Oops! Something went wrong. Our team is working on it.
3 tablespoons canola oil, divided
2 teaspoons Dijon mustard
1 teaspoon ground black pepper
1 ½ teaspoons salt, divided
4 white fish fillets
1 medium onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5 cashew halves
2 teaspoons cayenne pepper, or to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon white sugar
½ teaspoon ground turmeric
½ cup chopped tomato
¼ cup vegetable broth
¼ cup chopped fresh cilantro
Directions
Gather the ingredients.
Dotdash Meredith Food Studios
Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl.
Dotdash Meredith Food Studios
Add fish and turn to coat. Cover and refrigerate for 30 minutes.
Dotdash Meredith Food Studios
While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
Dotdash Meredith Food Studios
Preheat the oven to 350 degrees F (175 degrees C).
Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes.
Dotdash Meredith Food Studios
Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric to the cashew paste in the skillet; cook and stir for 5 minutes. Stir in tomato and broth.
Dotdash Meredith Food Studios
Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
Dotdash Meredith Food Studios
Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.
Dotdash Meredith Food Studios
Recipe Tips
You can use frozen fish fillets for this recipe, just thaw them before use.
If you prefer a less spicy dish, don't use as much cayenne pepper.