8     1 h 15 min   175°C      30 min  

3 tbsp rapeseed oil

4 tsp dijon mustard

2 tsp ground black pepper

1 tsp salt

1.5 kg whitefish fillet Cod

2 onion

8 cloves garlic

5 cm ginger or 2 tsp ground ginger

10 cashew nuts

2 tsp chilli powder

2 tsp ground cumin

2 tsp ground coriander seed

2 tsp granulated sugar

1 tsp ground turmeric

400g crushed tomatoes

2.5 dl vegetable stock

2 tsp dried coriander

1 tbsp rapeseed oil

2 tsp salt

Mix 3 tablespoons oil, mustard, black pepper, and 1 teaspoon salt together in a shallow glass bowl. Add fish and turn to coat. Cover and refrigerate for 30 minutes.

While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.

Heat 1 tablespoon oil in a sauce pan over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes.

Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric to the cashew paste in the skillet; cook and stir for 5 minutes. Stir in tomato and broth.

Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.

Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with coriander leaves. Serve with rice.

---

Copyright © Fika 'n' Food | Made by Henita Design