Description
This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family – I make it about once a month.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon cardamom
- ½ teaspoon turmeric
- ½ teaspoon salt
- 2 fresh jalapeno peppers, seeded and diced
- .24 cup chopped cilantro
- 1 tablespoon lemon juice
- 1 (28 ounce) can diced tomatoes with juice
- 1 pound cod fillets, cut into chunks
Instructions
- Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low
- and cook
- stirring often
- 15 minutes
- or until soft and brown.
- Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin
- coriander
- cardamom
- turmeric
- and salt. Stir in the jalapeno
- cilantro
- lemon juice
- and tomatoes with juice
- scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low
- cover
- and simmer 20 minutes. If you like
- the sauce may be set aside for a few hours at this point to allow the flavors to blend.
- Return the sauce to a boil
- and place cod in the skillet. Reduce heat to low
- and cook 15 minutes
- or until fish flakes easily with a fork.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 4