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- Baked fish
This fish curry recipe is inspired by my mother's Bengali fish recipe she used to make in India. You can use your favourite fish for this recipe; cod works well.
160 people made this
- 2 teaspoons Dijon mustard
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons rapeseed oil
- 4 white fish fillets
- 1 onion, coarsely chopped
- 4 cloves garlic, roughly chopped
- 1 (2.5cm) piece fresh root ginger, peeled and chopped
- 5 cashew halves
- 1 tablespoon rapeseed 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 caster sugar
- 1 tomato, chopped
- 4 tablespoons vegetable stock
- 4 tablespoons chopped fresh coriander
MethodPrep:20min ›Cook:40min ›Extra time:30min marinating › Ready in:1hr30min
- Mix the mustard, pepper, 1/2 teaspoon salt and 2 tablespoons of rapeseed oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
- Combine the onion, garlic, ginger and cashews in a blender or food processor and pulse until the mixture forms a paste.
- Preheat an oven to 180 C / Gas 4.
- Heat 1 tablespoon of rapeseed oil in a frying pan 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 stock.
- 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 coriander.
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.
Reviews & ratingsAverage global rating:(207)
Reviews in English (162)
Altered ingredient amounts.I used wholegrain mustard instead of dijon and I omitted the nuts-13 Aug 2010
Great recipe! My husband and his family loved it.-13 Aug 2010
Halved the salt and sugar, added quarter TSP cayenne pepper, everything else stayed the same. No leftovers at all. Total success. Will definitely do this again.-19 Sep 2017