Ingredients

  • 2 tablespoons olive oil or butter
  • medium onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon fresh ginger, grated
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1/2 teaspoon cayenne pepper
  • a sprinkle of ground mustard
  • a sprinkle of white pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2 jalapenos, diced
  • 1 handful cilantro, chopped
  • 1 tablespoon fresh lemon juice
  • 1 (28 oz) can diced tomatoes with juice
  • 1/2 cup heavy cream or coconut milk
  • 4 fresh fillets of white fish like pollock or cod, cut into large chunks

Directions

  1. Heat oil/butter in a skillet and toss in the onions. Reduce heat to low and cook, stirring often, until soft.
  2. Add garlic to the pan and cook about 3 minutes, then add all spices. Cook 2 more minutes over low heat, then add jalapenos, cilantro, lemon juice and tomatoes. Bring to a boil and cover.
  3. Reduce heat and simmer for 15 – 20 minutes
  4. Return sauce to a low boil, add cream or coconut milk and fish chunks. Reduce heat to low and cook 10 – 15 minutes until fish flakes easily.
  5. Serve over rice or cauliflower rice cooked with cumin seeds and cardamom pods; garnish with cilantro.
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