Indian Fish Curry

Name: Indian Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Yield: 4 serving
Ingredients: 3 tablespoons canola oil, divided; 2 teaspoons Dijon mustard; 1 teaspoon ground black pepper; 1.5 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; 0.5 teaspoon ground turmeric; 0.5 cup chopped tomato; 0.25 cup vegetable broth; 0.25 cup chopped fresh cilantro

This Indian fish curry features mustard-marinated fish baked with tomatoes in a spicy cashew purée. The recipe was inspired by a Bengali fish recipe.

3 tablespoons canola oil, divided
2 teaspoons Dijon mustard
1 teaspoon ground black pepper
1.5 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
0.5 teaspoon ground turmeric
0.5 cup chopped tomato
0.25 cup vegetable broth
0.25 cup chopped fresh cilantro