Thursday, September 25th, 2014
2-3 tablespoons of ghee (butter if you don’t have ghee)
1 teaspoon of black mustard seeds (omit if you don’t have them)
2 small green chilies, whole (omit if you don’t have them)
½ of one baseball sized onion, chopped
2 cloves of garlic sliced thin
1 tsp of cumin
1 tsp of coriander
1 teaspoon of turmeric
¼ tsp Cayenne pepper
Salt to taste
2 roma tomatoes, pureed in the food processor
Juice of one fresh lime
3-4 tbsp of heavy cream
1 lb of thick cod fillet
Melt ghee (butter) in pan with mustard seeds and chilies.
Add onions then garlic and sautee for about ten minutes until they just begin to brown
Add dry spices.
4. Add pureed tomato and lime juice.
Taste and adjust seasoning as necessary.
Dilute with a little water if too thick.
Lay in fish fillet and spoon sauce over. Do not move fish around or it will break up.
Cover and gently simmer for a four or five minutes until cod begins to flake.
Serve with rice and a green vegetable such as broccoli, green beans, or peas.