Indian Baked Fish in a Spice Broth

Cover of "5 Spices, 50 Dishes: Simple Ind...

Cover via Amazon

5 Spices, 50 Dishes by Ruta Kahate was my first introduction to Indian cooking several years ago.  Now, I have not only tried every recipe in this cookbook several times over, but my Indian cookbook collection has exploded.  As I have journeyed further into the realm of Indian food, I have discovered it is one of my favorite cuisines.  I find comfort in the exotic, depth of spices that Indian food lends to even the simplest ingredients.  Indian food imparts such a beautiful, rich color, one that is definitely far from monochromatic.  Vibrant herbs, complex spices, fresh vegetables, and an array of local meats make Indian food explode in away that taunts the senses, leaving you longing for your next exquisite bite.I served this dish with a light persian cucumber, tomato, and feta salad drizzled with a fruity, olive oil with fresh cracked black pepper.  It was subtle enough to not overpower the flavors in the spicy broth.  I purchased a hearty whole-grain bread from a local grocer.  This soaked up the complex broth and was a perfect accompaniment to this delicious summer meal.  You can read below, but in the same saucepan that I reduced the simmering stock in, I added a little water and simmered fresh haricot verts for a couple minutes, leaving them still slightly crunchy.  The shallot and spice residue left behind in the saucepan lent a subtle flavor to the haricot verts, making them a balanced side dish.

Baked Fish in a Spice Broth

Baked Fish in a Spice Broth
5 Spices, 50 Dishes
by Ruta Kahate

1 1/2 lbs long cod or halibut fillets, at least 1” thick
1/2 tsp coriander seeds
3 Tbsp canola oil
3 large shallots, finely minced (about 1/2 cup)
1/4 tsp finely grated fresh ginger (about a ½” piece)
1/4 tsp finely minced garlic (about 1 clove)
1/4 to 1/2 tsp cayenne pepper
1 cup water
1/2 tsp salt
1 medium Roma tomato, finely chopped (about 1/2 cup)
1 Tbsp minced cilantro leaves
Lemon wedges for garnish

Preheat oven to 350 degree F.

Persian Cucumber, Tomato & Feta Salad

Cut the fish into 3” square pieces. In a small skillet. toast the coriander seeds over low heat until browned and fragrant. Cool and finely grind the seeds. Heat the oil in a large pan over medium heat, add the shallots, and stir until they turn golden. Add the ginger, garlic, cayenne to taste and stir constantly over medium heat heat for another 30 seconds, taking care that the mixture doesn’t burn. Add the water, salt, ground coriander and bring to a boil.

Place the fish pieces in a casserole large enough to hold them in a single layer, and sprinkle the tomatoes evenly over the top. Pour the spicy broth on top and bake until the fish is cooked through but not over done, about 10 minutes. You can use a fork to test one of the pieces of fish discreetly; if it flakes easily, it is time to remove the fish from the oven. Serve sprinkled with the cilantro and garnished with the lemon wedges.

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2 responses to this post.

  1. As soon as the weather cools down, I’m going to try this. I love Indian food.

    Reply

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