Name: Indian Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 3 tablespoons oil, divided; 2 teaspoons mustard (ground or prepared); 1/2 teaspoon black pepper; 1 1/2 teaspoons salt, divided; 1 lb fish fillets (cod, tilapia, or halibut); 1 onion, chopped; 2 cloves garlic; 1 inch fresh ginger, peeled; 1/4 cup cashews; 1/2 teaspoon cayenne pepper (adjust to taste); 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon sugar; 1/4 teaspoon turmeric powder; 1 large tomato, chopped; 1/2 cup vegetable or fish broth; Fresh cilantro, for garnish

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This Indian Fish Curry is a warm, comforting dish I turn to when I’m craving bold flavor and a touch of elegance. It brings together tender, mustard-marinated fish with a velvety cashew-based sauce infused with traditional Indian spices. Inspired by Bengali cuisine, this recipe blends spicy, tangy, and nutty notes into one beautifully balanced dish. When I serve it with rice or naan, it becomes a complete meal that feels both homely and special.

Why You’ll Love This Recipe

I love how this curry brings depth without needing complicated ingredients. The mustard marinade gives the fish a unique zing, while the cashew paste creates a silky sauce without any dairy. Aromatic spices like cumin, coriander, and turmeric build warmth, and I can adjust the cayenne for the perfect heat level. It’s the kind of dish that’s deeply flavorful yet surprisingly easy to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons oil, divided
2 teaspoons mustard
1/2 teaspoon black pepper
1 1/2 teaspoons salt, divided
1 pound fish fillets (such as cod or tilapia)
1 onion, chopped
2 cloves garlic
1 inch fresh ginger, peeled
1/4 cup cashews
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sugar
1/4 teaspoon turmeric powder
1 large tomato, chopped
1/2 cup broth (vegetable or fish broth)
Fresh cilantro leaves for garnish

Directions

I begin by mixing 2 tablespoons of oil with mustard, black pepper, and 1/2 teaspoon of salt in a shallow bowl. I add the fish, turning to coat it well, then cover and refrigerate it for 30 minutes to marinate.
While the fish marinates, I blend the onion, garlic, ginger, and cashews into a smooth paste.
I preheat the oven to 350°F (175°C).
In a skillet over medium-low heat, I warm the remaining 1 tablespoon of oil and cook the cashew paste for 1–2 minutes until it smells fragrant.
I stir in cayenne, the remaining salt, cumin, coriander, sugar, and turmeric, cooking for about 5 minutes. Then I add the chopped tomato and broth, stirring well to create a sauce.
I remove the fish from the marinade, place it in a baking dish, and pour the sauce over the top.
I cover the dish with foil and bake for about 30 minutes, or until the fish flakes easily with a fork.
Before serving, I garnish with fresh cilantro for a fresh, herbal finish.

Servings and timing

This recipe serves 4 people and takes 15 minutes of prep and 30 minutes of cooking, totaling 45 minutes. It’s quick enough for a weeknight dinner but impressive enough for guests.

Variations

When I want to add more richness, I blend in a spoonful of coconut milk or yogurt near the end of cooking. I sometimes swap cashews for almonds, or use mustard seeds and mustard oil for a more intense Bengali-style flavor. For a thicker sauce, I reduce the broth slightly or simmer the sauce a few extra minutes before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently on the stovetop over low heat until heated through, adding a splash of broth if needed to loosen the sauce. I avoid microwaving, as it can overcook the fish and affect the texture.

FAQs

Can I use frozen fish?

Yes, I just make sure to thaw it completely and pat it dry before marinating, so the fish can absorb all the flavors evenly.

What’s the best fish to use?

I like using mild, flaky white fish like cod, tilapia, or halibut. These types hold up well to baking and absorb the marinade beautifully.

Is the sauce spicy?

It has a gentle heat from the cayenne, which I adjust depending on my preference. I can also omit the cayenne for a milder version.

Can I make this curry without baking?

Yes, I’ve cooked it entirely on the stovetop by simmering the fish in the sauce for about 10–12 minutes with a lid on. It works well and saves time.

What should I serve with Indian Fish Curry?

I usually serve it with warm basmati rice or naan to soak up the sauce. A side of cucumber raita or a fresh salad also pairs well.

Conclusion

Indian Fish Curry is one of those dishes that feels special every time I make it. The mustard marinade, creamy cashew sauce, and fragrant spices come together in a way that’s bold, comforting, and full of character. Whether I’m introducing someone to Indian cuisine or making a cozy dinner for myself, this recipe never fails to impress.