INDIAN FISH CURRY - ALLRECIPES
A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.
Provided by Mantu
Categories World Cuisine Asian Bangladeshi
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- 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.
- 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 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 338.1 calories, CarbohydrateContent 11.6 g, CholesterolContent 56.1 mg, FatContent 13.5 g, FiberContent 2.3 g, ProteinContent 41.6 g, SaturatedFatContent 1.4 g, SodiumContent 2714.6 mg, SugarContent 4.5 g
COCONUT CURRY FISH RECIPE | ALLRECIPES
A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa.
Provided by MATHGOD
Categories World Cuisine Asian Indian
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
- Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.
Nutrition Facts : Calories 352.8 calories, CarbohydrateContent 32.1 g, CholesterolContent 27.3 mg, FatContent 18 g, FiberContent 5.1 g, ProteinContent 18.9 g, SaturatedFatContent 13 g, SodiumContent 282.6 mg, SugarContent 2.7 g
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