FISH IN INDIAN SPICED TOMATO SAUCE

Ingredients

4 – 6 firm fish fillets, eg salmon, kingfish, swordfish 

Salt

Black pepper

Fresh green seasoning

Juice of 1 lime

1 tsp paprika

½ tsp cayenne pepper or 1 tsp pepper sauce

SAUCE

2 tbsp vegetable oil

3 – 4 cloves garlic, minced

1 large knob fresh ginger, peeled and finely chopped

1 tsp turmeric powder

1 tsp cumin (roasted geera)

1 tsp paprika

1½ tbsp tomato paste

1½ cups coconut milk

1 large can crushed tomatoes

1½ tbsp garam masala

4 – 5 blades shadon beni, chopped

½ tsp salt

½ cup heavy cream or half and half

Directions

1. Season fish fillets with salt, black pepper, green seasonings, pepper sauce, lime juice and paprika. Let marinate for at least ½ hour.
2. Heat oil in a large saucepan over medium heat.
3. Add the garlic and ginger and cook for 1 -2 minutes being careful not to let the garlic burn. Add the cumin, turmeric, paprika and tomato paste. Stir well and cook for another 1 – 2 minutes.
4. Add the coconut milk to the tomato spice mixture, stirring well. Add the crushed tomatoes, shadon beni, garam masala, salt and black pepper. Mix well. Stir in the cream. Add the fish, ensuring it is covered with sauce and let cook until done, approximately 10 – 15 minutes. The cooking time may vary depending on the thickness.
5. Taste and adjust seasoning if necessary. Serve with basmati or jasmine rice.