4 servings

- ¾ teaspoon salt, divided

- ½ teaspoon ground turmeric, divided

- 1¼ pounds fish fillet, cut into serving pieces (see note)

- 2 tablespoons vegetable oil, divided

- 1 small stick cinnamon

- 2 green cardamom pods

- 1 medium onion, halved, peeled and sliced finely

- 2 medium cloves garlic, peeled and minced

- 1 teaspoon fennel seeds, ground or lightly crushed

- 1 teaspoon ground coriander

- ½ to ¾ teaspoon cayenne pepper

- 1½ cups canned tomatoes , seeded and coarsely chopped

- 1 can (8 ounces) tomato sauce

- ¼ cup water

- 1 cup cilantro leaves, stemmed and finely chopped, divided

- 1 tablespoon Dijon mustard

- Hot cooked basmati or long-grain white rice

1. Combine ¼ teaspoon each salt and turmeric. Lightly dust fish on both sides with the mixture, cover and refrigerate while making the sauce.

2. Pour 1½ tablespoons oil into a heavy 10-inch skillet and heat over medium-high heat. Put cinnamon stick and cardamom pods into oil and stir a few seconds. Add onion and garlic. Stir and fry about 4 minutes or until the onions just begin to brown. Stir in fennel seeds, coriander, cayenne and remaining ¼ teaspoon turmeric. Add tomatoes, tomato sauce, water and half of cilantro. Bring to a boil, reduce heat to medium-low, cover and simmer 15 minutes. Stir in the mustard and keep warm.

3. Preheat broiler, placing oven rack at highest level. Arrange the fish on a baking sheet. Drizzle the remaining oil (about 1½ teaspoons) over the fish and broil just until the top is lightly browned. Carefully transfer fish to the sauce, browned-side up. Spoon some of sauce over top and poach gently 5 minutes, or until fish is cooked through. Serve with the rice.

Note: For this recipe you may use halibut, cod, salmon or thicker fillets of sole.

From "Curries to Kebabs: Recipes from the Indian Spice Trail" by Madhur Jaffrey