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Ingredients

2 teaspoons Dijon mustard 1 teaspoon ground black pepper ½ 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 ½ teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 teaspoon white sugar ½ cup chopped tomato ¼ cup vegetable broth ¼ cup chopped fresh cilantro

Nutrition Info

338.1 calories carbohydrate: 11.6 g cholesterol: 56.1 mg fat: 13.5 g fiber: 2.3 g protein: 41.6 g saturatedFat: 1.4 g servingSize: - sodium: 2714.6 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

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.

4 servings

A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.