Serves: 4
Total Calories: 80

2 tablespoons vegetable oil
1 1/2 teaspoons ground black mustard seeds
1 large onion, cut in half lengthwise and thinly sliced
1 large tomato, finely choped
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 1/2 to 2 pounds any frozen firm white fish fillets, such as sea bass, halibut, cod, or swordfish, about 3/4-inch thick, cut into 2-inch pieces
1/4 teaspoon , coarsly ground ajwain, seeds
1/2 teaspoon salt, or to taste
1/2 cup fresh curry leaves, coarsely crumpled
1 cup water
2 tablespoons distilled white vinegar
1/2 teaspoon Garam Masala

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, 2 minutes.

2. Add the tomato and the green chili peppers. In a bowl, toss the fish pieces with ajwain seeds and salt, then place them over the tomatoes. Cover the fish well with the curry leaves. Then add the water and vinegar, cover the pan, and cook over medium-high heat the first 2 to 3 minutes and then over medium heat until the fish is flaky and opaque inside, 7 to 10 minutes.

3. Remove most of the curry leaves and discard. Transfer the fish to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 80
Calories from Fat: 60

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