Fish curry is a dish prepared and enjoyed in several parts of Southeast Asia. Since fish is a staple worldwide, a novel fish curry recipe is always welcome. A good fish curry has to have a few typical features – flavour, ease of preparation, and easy availability of ingredients. The key is to find a recipe for fish curry that is simple yet delicious. Most amateur chefs avoid curries in general as they have multiple steps, are cumbersome to see through, and tend to be spicy. Fish curry is yet scarier as fish, as an ingredient, can be temperamental. The key is to find a recipe that is mild on the tongue and easy to work through. And this recipe for fish curry checks all the boxes. The consistency and flavour of this curry are set to leave your guests or family wishing for more. It would earn you a much-deserved pat on the back, and you would not have much to clean up afterward. This fish curry is a perfect accompaniment to your main meal of the day or you could use it to dazzle your dinner guests. Either way, this recipe of fish curry will work its way into your heart and life. You can easily add this recipe to your weekly meal plan, as it is easy and delicious and should appeal to even the fussiest of dinner guests. Get set to impress with this delicious fish curry recipe.

• 3 tbsp canola oil
• 1 tsp ground black pepper
• 2 tsp salt
• 4 pieces fish
• 1 onion
• 4 cloves garlic
• 1 inch ginger
• 4 halves cashew nuts
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/2 cup tomato
• 1/4 cup cilantro

• Wash the fish fillets and pat dry.
• Mix 2 Tbsp of canola oil, mustard, pepper, and 1/2 a Tsp pf salt in a shallow bowl.
• Add the fish fillets and coat them properly in the savoury mixture.
• Cover and set aside in the fridge for approximately, 30 minutes or so.
• If you wish, you could leave the fish to marinate overnight as well
• In a grinder jar, add ginger, garlic, chopped onion, and crushed cashew nuts which you must pulse until you have a fine paste.
• Ensure that the paste has no lumps, especially from the cashew nuts. This may lead to the curry having a grainy texture.
• Preheat the oven to 350 degrees F.
• In a small fry pan, heat the remaining canola oil and add the cashew paste.
• Cook the paste on a low flame until fragrant for about a minute or two. When the colour of the paste turns deeper, your paste is cooked.
• To the cooking paste, add the turmeric, cayenne pepper, ground coriander and cumin, and salt. Sometimes, a little sugar is added as well. But if that does not suit your style, you don't need to add it.
• Once the mixture is cooked, add finely sliced tomatoes and vegetable broth. Let this simmer for a few minutes till the oil begins to separate from the sauce.
• Turn off the heat and set aside.
• In a baking dish, add the marinating fish, the cooked sauce and place in the preheated oven for 30 minutes. Ensure that the fish is well-coated in the sauce so that all fish is flavourful.
• If the fish fillets you have used are large, you should let the dish sit in the oven for an extra five minutes.
• Once the fillets are flaky and can be pulled apart easily with a fork, your dish is ready.
• Garnish with cilantro.
• Serve while hot with rice, naan or parantha.
• If you wish, you could also serve this fish curry with bread and a side salad to elevate your dish to international standards.