BANGALI FISH FRY

BENGALI FISH FRY

Ingredients

·         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 (1 inch) piece fresh ginger root, peeled and chopped

·         5 cashew halves

·         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 vegetable broth

·         1/4 cup chopped fresh cilantro

Directions

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 350 degrees F (170 degrees C).
4. 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.
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 cilantro
6. .