Cod Curry

1 T. olive oil

1 medium sweet onion, chopped

1 t. garlic paste

1 t. ginger paste

2 t. cumin

2 t. coriander

1 t. cardamom

1/2 t. turmeric

pinch of salt

1 jalapeno pepper, seeded and diced (or more to taste)

1/4 c. chopped cilantro leaves

juice of 1/4 lemon

2 (15 oz) cans diced tomatoes with juices

1 lb. cod fillets, cut into serving size pieces

Steamed Rice


Heat oil in skillet over medium heat.  Add onions and cook, stirring occasionally until soft and caramelized.  15-20 minutes.  Add the garlic and ginger, cook and stir for a minute and then stir in the cumin, coriander, turmeric, cardamom and salt until fragrant.  Add the jalapeno, cilantro and lemon juice along with the tomatoes and their juices.  Bring to a boil. Cook and stir, scraping up any brown bits stuck to the bottom of the pan.  Reduce heat, cover and simmer for 20-30 minutes. Return the sauce to a boil and then nestle the fish in the sauce.  Reduce heat again, cover and simmer for another 15 minutes, until the fish flakes easily with a fork.  Serve over steamed rice.