Here is another ‘let’s-cook-what-we-can-find’ dinner. I’ve also been experimenting more with my Indian cooking, getting away from recipes and just using my instincts about what tastes good. I know that some of my techniques may not be ‘authentic’ Indian, but luckily I’m not an authentic Indian!
- 8 oz. cod, cut into chunks
- 1 large onion, finely chopped
- 1/2 tbsp. cooking oil (or ghee)
- 2 cloves garlic, chopped
- 1 tsp. ginger powder
- 3/4 tsp + 1/2 tsp. coriander powder
- 1/2 tsp + 1/2 tsp. tumeric powder
- 1/2 tsp chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp of cumin powder
- 1/2 tsp of garam masala
- 1/4 to 1/2 tsp of hot Indian chili powder
- 1 tsp. paprika
- 1 can (15 oz) of diced tomatoes
- cilantro leaves, chopped
- Heat oil in pan and cook onions until lightly browned, about 20 to 25 minutes.
- Meanwhile, coat fish chunks with 1/2 tsp. each of tumeric, chili powder, garlic, and coriander. Drizzle a little oil on the fish and toss to coat. Set aside.
- Add garlic and ginger to onions and cook for about 1 minute, stirring.
- Add remaining spices and stir well. Cook for about 30 seconds.
- Add tomatoes and 3/4 cup of water. Stir well and bring to light boil. Reduce heat and simmer for at least 10 minutes (or longer).
- In a separate small pan, heat some oil and quickly cook fish over high heat – the idea is to sear it a little bit.
- Add fish to curry and cook for a few minutes. Add more water if needed.
- Top with cilantro and serve with brown rice and a cucumber raita.