@UrsulaPandress
Ingredients
2 haddock, cod or monkfish fillets
1 large onion
2 medium tomatoes
2 garlic cloves
5 spring onions (just the green leaves)
1 tbs tomato puree
Juice of 1 lemon
Handful of coriander (optional)
1 tbs cooking oil
Salt to taste
2 tsp peppercorns
1 tsp cloves
Pomegranate powder ( I leave this out as I can never seem to find it in the supermarkets)
1tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tsp red chilli powder 1 tsp turmeric
The quanitities of spices are only a guide and can easily be adjusted to personal taste. I never measure them out and just tip in what I think is right and how hot we fancy it!
Preparation
Remove scales from the fish if present, pour 1 tsp lemon juice over each fillet and set aside.
Finely chop the onion.
Finely chop the tomatoes.
Crush/finely chop the garlic.
Finely chop the coriander and spring onion leaves separately.
Method
Heat the oil in a non-stick frying pan over a moderate heat and add the cloves and peppercorns and allow to sizzle for about 30 seconds.
Add the chopped onions and fry until golden brown, stirring occasionally to prevent sticking. Add more oil if required.
Next add the tomatoes and tomato puree, garlic, chilli powder, turmeric and mix well. Allow to cook for 5 minutes, stirring occasionally on medium heat.
When the sauce has blended in well add the cinnamon, ground coriander and cumin, salt and 30ml water. Stir well for 2 minutes and reduce the heat. Now add the pomegranate powder, spring onions and mix well.
Finally add the fish, skin side down, transferring some of the sauce onto the top of the fish.
Cover and cook on a low heat until cooked through.
Garnish with chopped coriander, if using.
Serve with rice/naan.