| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 20g | 8g | 16g |
| sugars | fibre | protein | salt |
| 5g | 3g | 26g | 0.78g |
Why I Love Indian Fish in Creamy Cashew Fenugreek Sauce
Every now and then, I like to shake things up with a dish from an entirely different culinary tradition, so I can share my take on this lovely Indian recipe for Fish in Creamy Cashew Fenugreek Sauce. Infused with aromatic flavors, this dish- similar to the Indian classic malai curry- takes me back to the cooking lessons I had under the tutelage of Padma Lakshmi, an inspiring Indian-American author, actress, and model.
A Unique Fusion of New England Ingredients and Indian Flavors
As a Boston native, fish is an integral part of my cooking repertoire. Hence, incorporating white fish into this recipe was a no-brainer. The nutty richness of the cashews paired with the soft, delicate texture of the fish creates a creamy consistency that’s hard to resist. The use of Indian spices such as garam masala and turmeric, which remind of the Indian subcontinent’s vibrant food culture, never fails to add a special something that is as comforting as a good bowl of chowder on a Boston wharf.
Family Love Poured into the Recipe
Preparing the Fish in Creamy Cashew Fenugreek Sauce is always a fun endeavor, especially when Laura, my fiancée and our baby boy are involved. Ensuring my family gets to eat a healthy and tasty meal is one of the driving forces behind my experiments in the kitchen. Spending those extra minutes to soak the cashews or finding the right heat level on the stove for the spices, are but small acts of love dedicated to the well-being and happiness of my loved ones. These moments of love and care in the creation of the dish just elevate the overall dining experience, much like how grandma’s secret ingredients used to do.
Pairings and Compliments
The Fish in Creamy Cashew Fenugreek Sauce by itself is a satisfying and complete meal. However, if you’re looking to pair it, I would recommend that it is served with warm garlic naan or perhaps a fragrant cumin rice. The naan or rice acts as an excellent vehicle to soak up that rich creamy cashew fenugreek sauce, leaving you longing for just that one more bite.
This recipe faithfully honors Indian cooking tradition while adding a touch of New England. I invite you to try this Fish in Creamy Cashew Fenugreek Sauce, and delight in the symphony of flavors that it brings with every single bite.
What You’ll Need
- 2 lbs White Fish fillets
- 2 tablespoons Vegetable Oil
- 1 1/2 cups Onion, finely chopped
- 2 tablespoons Ginger, grated
- 4 cloves Garlic, minced
- 2 Green Chilis, seeded and finely chopped
- 2 teaspoons Ground Coriander
- 1/2 teaspoon Turmeric
- 1 teaspoon Red Chili Powder
- 1 cup Cashews, soaked in water for 2 hours
- 3/4 cup Heavy Cream
- 1 cup Water
- 2 teaspoons Garam Masala
- 1 1/2 tablespoons Dried Fenugreek Leaves
- 1 large Lemon, juiced
- Salt to taste
- Fresh Cilantro, chopped for garnish
Method
Step One
Start by preparing your ingredients. Make sure the fish fillets are properly cleaned and set aside. Then, finely chop the onion, grate the ginger, mince the garlic, and seed and finely chop the green chilis.
Step Two
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the onions and cook until they turn a light golden brown.
Step Three
Add the ginger, garlic, and green chilies to the skillet with the onions. Cook these together for a couple of minutes until the ingredients are well combined and fragrant.
Step Four
Add the ground coriander, turmeric, and red chili powder to the skillet, stir it well. Allow these spices to cook for about a minute while stirring.
Step Five
Now, blend the soaked cashews with a little bit of water until it forms a smooth paste. Add this cashew paste into the skillet and stir well.
Step Six
Add the fish fillets to the skillet with the rest of the ingredients. Pour in the heavy cream and water, and then add the garam masala and dried fenugreek leaves. Stir gently to combine everything and to ensure that the fish is well coated with the sauce.
Step Seven
Bring the mixture to a boil, then reduce the heat and let it simmer. Cover the skillet and let the fish cook for about 10-15 minutes, or until it is cooked through and the sauce has thickened.
Step Eight
Turn off the heat and add the lemon juice and salt to the skillet. Stir well then garnish your dish with fresh cilantro before serving.
