Ingredients:
4 to 6 fillets 5 oz each Sablefish cutlets
3+1 cups veg stock or water
3 tbsp of oil (mustard oil preferred)
2 tbsp Bengali 5 spice by The Indian Pantry
15 gm garlic chopped
15 gm ginger chopped
200 gm diced Onion
500 gm tomato fine diced
1tsp turmeric
2 tbsp garam masala
Salt to taste
1 tsp chilli powder (optional)
⅓ cup cilantro chopped
Instructions:
- Marinate the fish with turmeric and salt and keep it aside
- Add oil on medium heat in a heavy bottom pot and quickly sear the fish on both sides. Remove and keep aside
- Add Bengali 5 spice to the pot, temper for 30 seconds, then add onion to the same pot and cook until it's translucent
- Add ginger and garlic and cook for another 5 minutes
- Add chopped tomatoes and cook for 5 minutes, then add all the spices; cook for a minute
- Add veg stock or water to the pot and cook for another 10 minutes
- When the tomato gets cooked thoroughly, add one more cup of water
- Add fish fillet, season with salt.
- Bring to a boil and remove the pot from heat
- Garnish with cilantro, and enjoy
