19 Indian Fish Curry

Episode Transcript

Speaker 1 (00:00):
Indian fish curry. Ingredients for the marinade two teaspoons dejane mustard,
one teaspoon ground black pepper, one half teaspoon salt, two
tablespoons canola oil, four white fish filets, one onion coarsely chopped,

(00:25):
four cloves garlic roughly chopped, one one inch piece fresh
ginger root peeled and chopped, five cashew halves, one tablespoon
canola oil, two teaspoons cayenne pepper, or to taste, one

(00:46):
half teaspoon ground turmeric, one teaspoon ground cumin, one teaspoon
ground coriander, one teaspoon salt, one teaspoon white sugar, one
half cup chopped tomato, one fourth cup vegetable broth, one

(01:07):
fourth cup chopped fresh cilantro. Instruction one, Mix the mustard, pepper,
one half teaspoon salt, two tablespoons of canola oil in
a shallow bowl. Add the fish filets, turning to coat.

(01:28):
Marinate the fish in the refrigerator for about thirty minutes. Two.
Combine the onion, garlic, ginger, cashews in a blender or
food processor and pulse until the mixture forms a paste.
Combine the onion, garlic, ginger, cashews in a blunder or

(01:51):
food processor and pulse until the mixture forms a paste.
Three free heat an oven to three hundre undred and
fifty degrees fahrenheit or one hundred seventy five degrees celsius.
Four Heat one tablespoon of canola oil in a skillet
over medium low heat. Stir in the propare tin. Stir

(02:16):
in the prepared paste, then cook and stir for about
one to two minutes. Then add the cayenne, pepper, turmeric, cumin, coriander,
one teaspoon salt, sugar, Cook and stir for an additional
five minutes. Stir in the chopped tomato and vegetable broth. Five.

(02:40):
Arrange the fish filets in a baking dish, discarding any
extra marinade. Top the fish with the sauce, covering the
baking dish, and bake in the preheated oven until the
fish flakes easily with a fork for about thirty minutes.
Garnish with chopped cilantro