This is a really tasty, quick, and easy to make white fish dish based on a vintage Madhur Jaffrey recipe. I make it with cod but any firm white fish would also work well. We like it served with fluffy basmati rice with peas. This recipe serves four people, takes 10 minutes to prep, and cooks in about 30 minutes.
- 1 900g cod loin or 4 individual cod steaks
- 1½ teaspoons of salt
- ½ teaspoon of cayenne pepper
- ¼ teaspoon of turmeric
- 8 tablespoons of vegetable oil
- 1 teaspoon of whole fennel seeds
- 1 teaspoon of whole mustard seeds
- 2 teaspoons of ground cumin seeds
- 200g onions, finely chopped
- 2 cloves of garlic, finely chopped
- 1 400g tin of chopped tomatoes
- ¼ teaspoon of garam masala
- Preheat the oven to 180°C.
- Butter a shallow oven-proof baking dish.
- Rub the fish with half the salt and cayenne pepper and all of the turmeric.
- Make the sauce by adding 4 tablespoons of oil to your pan and when it’s hot, add the fennel and mustard seeds.
- When they start to pop, add the onions and garlic and sauté gently until they brown slightly.
- Add the ground cumin, remaining salt, and cayenne.
- Add the tomatoes and garam masala, bring to the boil, turn it down and simmer for 15 minutes.
- Place the fish in the baking dish, pour over the tomato sauce. Bake uncovered for 15 minutes.
- Serve on warmed plates with mounds of fluffy rice with peas.
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