Spicy Baked Fish Curry

    Spicy Baked Fish Curry


    123 people made this

    Fresh or frozen fish work equally well in this baked fish curry. You can adjust the amount of cayenne pepper to your own particular taste.

    Serves: 4 

    • For the marinade
    • 2 teaspoons Dijon mustard
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 2 tablespoons canola oil
    • 4 white fish fillets
    • 1 onion, coarsely chopped
    • 4 cloves garlic, roughly chopped
    • 1 (3cm) piece fresh ginger, peeled and chopped
    • small handful cashews
    • 1 tablespoon canola 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 white sugar
    • 1/2 cup chopped tomato
    • 1/4 cup (65ml) vegetable stock
    • 1/4 cup chopped fresh coriander

    Preparation:20min  ›  Cook:35min  ›  Extra time:30min marinating  ›  Ready in:1hour25min 

    1. 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.
    2. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
    3. Preheat an oven to 180 degrees C.
    4. Heat 1 tablespoon of canola oil in a frypan 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.
    5. 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.

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    Reviews (1)


    I followed the recipe just as it is and it was a big hit with the family. Will definitely make this again. Thank you for sharing this delicious recipe. - 30 Jul 2012

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