Indian Fish Curry

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.

Combine the onion garlic ginger and cashews in a blender or food processor and pulse until the mixture forms a paste.

Preheat an oven to 350 degrees F (175 degrees C).

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.

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.