Recipe: Broiled Fish in Tomato-Cilantro Curry Sauce

BROILED FISH IN TOMATO-CILANTRO CURRY SAUCE

1 lb. filleted fish
3/4 tsp. salt, divided
1/2 tsp. ground turmeric, divided use
5 tbsp. corn, peanut or olive oil, divided use
1 small stick cinnamon
2 cardamom pods
1 medium onion, sliced into very fine half-rings
2 cloves garlic, crushed to a pulp
1 tsp. ground fennel
1 tsp. ground coriander
3/4 tsp. cayenne pepper
3 medium tomatoes (about 12 to 15 oz.), very finely chopped
1 well-packed cup cilantro, very finely chopped
1 tbsp. Dijon mustard

Lightly dust the fish on both sides with 1/4 teaspoon of salt and 1/4 teaspoon of turmeric. Cover and refrigerate until needed.

Pour 3 tablespoons of the oil into a large, preferably nonstick lidded pan and set over medium-high heat. When the oil is hot, add the cinnamon and cardamom and, 5 seconds later, the onion and garlic. Stir-fry for 4 minutes or until the onion just starts to brown.

Add the fennel, coriander, cayenne pepper and the remaining 1/4 teaspoon of turmeric. Stir once. Now add the tomatoes, cilantro, the remaining 1/2 teaspoon of salt and 1 cup of water. Bring to a boil, cover, reduce the heat to low, and simmer gently for 15 to 20 minutes or until the tomatoes have softened.

Stir in the mustard, turn off the heat, and leave the sauce in the pan.

Just before serving, preheat the broiler.

Bring the sauce to a gentle simmer.

Arrange the fish on a baking sheet in a single layer. If tail ends are thin, they should be tucked under. Pour the oil over the fish.

Broil just until the top is lightly browned. Carefully place the fish slices in the sauce in a single layer, browned side up. Spoon some sauce over the top and poach gently for 5 minutes.

Servings: 2 to 4
Source: Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey