The sauce from this dish is very aromatic and delicious.
Ingredients:
1 onion chopped
3-4 garlic cloves
2.5 cm fresh ginger, peeled and chopped
2 tbsp red wine vinegar
1/4 tsp cumin seeds
1/4 tsp fennel seeds
12 fenugreek seeds
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp turmeric
2 tinned tomatoes chopped
1/2 tsp cayenne pepper
1 tsp garam masala
1 tsp salt
ground black pepper
1 1/2 lb fish(a lot of different fish may be used, mackerel, haddock, sea bass, salmon. I used basa as well)
Method:
Put the onion, garlic, ginger and vinegar in blender and make a smooth paste.
Put the oil in a non stick pan over medium high heat. When oil is very hot, add the cumin, fennel and fenugreek seeds and let them sizzle for 5 seconds.
Pour in the paste into the hot pan, scrape all the bits and stir fry for 10-15 minutes, until it is a golden brown. Add the ground coriander, cumin and turmeric and stir for a minute.
Add the tomatoes, cayenne, garam masala, salt and pepper. Cook for 2-3 minutes. Stir in 200 ml of water and bring to a boil. Cover the pan and reduce the heat to low and let simmer for 30 minutes.
Add the fish in a single layer, and allow it to simmer gently until it is just cooked through.
I borrowed this recipe from: 100 Weeknight Curries by Madhur Jaffrey.