For the marinade:
Mix the mustard, pepper, salt, canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 25 minutes.
Pour oil into the multicooker bowl. Select the “Fry” program and press the “Start” button. Let the bowl heat for 3-5 minutes, then put the fish and fry it for 3-5 minutes from each side. After frying put the fish on a plate with paper towel and keep it a side.
Combine the onion, garlic, ginger and cashews in a blender or food processor and pulse until the mixture forms a paste.
Pour oil into the multicooker bowl. Select the “Stew” program and press the “Start” button. Let the bowl heat for 3-5 minutes. Stir in the prepared paste, cook and stir for 3 minutes. Add the cayenne pepper, turmeric, cumin, coriander and salt. Cook and stir for additional 5 minutes. Stir in the chopped tomato and vegetable broth. Arrange the fish fillets on the plate; top the sauce with the fish, garnish with chopped cilantro.
Mix the mustard, pepper, salt, canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
Put oil in the multicooker bowl, select the “Fry” program. Let the bowl heat for 3-5 minutes, then put the fish and fry it for 5-7 minutes from each side. After frying put the fish in a plate with paper towel and keep it a side.
Combine the onion, garlic, ginger and cashews in a blender or food processor and pulse until the mixture forms a paste.
Put oil in the multicooker bowl, select “Multicooker” program. Adjust the cooking temperature to 130°C and cooking time to 20 minutes. Press “Start” button. Let the bowl heat for 3-5 minutes. Stir in the prepared paste, cook and stir for 1-2 minutes. Add the cayenne pepper, turmeric, cumin, coriander and salt. Cook and stir for additional 5-10 minutes. Stir in the chopped tomato and vegetable broth. Arrange the fish fillets in the plate; top the sauce with the fish, garnish with chopped cilantro.
Mix the mustard, pepper, salt, canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
Put oil in the multicooker bowl, select the “Fry” program. By pressing the “Product” button go to the “Fish” section. Press and hold “Start” button. Let the bowl heat for 3 minutes, then put the fish and fry it for 5-7 minutes from each side. After frying put the fish on a plate with paper towel and keep it a side.
Combine the onion, garlic, ginger, water (½ measuring cup) and cashews in a blender or food processor and pulse until the mixture forms a paste.
Put oil in the multicooker bowl, select the “Stew” program. By pressing the “Product” button go to the “Vegetables” section. Press and hold “Start” button. Let the bowl heat for 3 minutes. Stir in the prepared paste, cook and stir for 1-2 minutes. Add the cayenne pepper, turmeric, cumin, coriander, water (1 ½ measuring cup), salt, and sugar. Cook and stir for additional 5 minutes. Stir in the chopped tomato and vegetable broth. Press and hold “Cancel” button. Arrange the fish fillets in the plate; top the sauce with the fish, garnish with chopped cilantro.
