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.