Cod Steaks in a Spicy Tomato Sauce
Serves 4
4 cod steaks weighing about 2lb total
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
9 tablespoons vegetable oil
1 teaspoon fennel seeds
1 teaspoon mustard seeds
6 oz onions peeled and finely chopped
2 cloves garlic, chopped
2 teaspoons ground cumin
1 14oz can of tinned tomatoes, chopped small
1/2 teaspoon ground roasted cumin seeds, optional*
1/4 teaspoon garam masala
Black pepper
Pat the fish steaks dry with kitchen paper. Rub them, on both sides, with 1/4 teaspoon of the salt, 1/4 teaspoon of the cayenne and the turmeric. Set aside for 30 minutes.
Put 4 tablespoons of the oil in a saucepans and set over medium heat. When hot, put in the fennel and mustard seeds. As soon as the mustard seeds begin to pop - this just takes a few seconds - put in the onions and garlic. Stir and fry until the onions turn slightly brown. Now put in the cumin, 1 teaspoon salt and 1/4 teaspoon cayenne. Stir once and put in the tomatoes and their liquid, the ground, roasted cumin seeds and the garam masala. Bring to a boil. Cover, turn heat to low and simmer gently for 15 minutes.
Meanwhile, preheat the oven to 180C/350F/Gas 4.
Put the remaining 5 tablespoons of oil in a large, preferably non stick frying pan and set over medium high heat. When hot, put in the fish steaks and brown on both sides. Do not cook the fish through. Put the steaks in a baking dish. Pour the cooked tomato sauce over the fish and bake, uncovered for 15 minutes or until the fish is done.
* To make ground roasted cumin seeds, add the seeds to a preheated frying pan (with no oil) and dry fry till the seeds start to smell. Pour into a mortar and pestle and grind into a powder.