Timatari Macchi (Cod Steaks in Tomato Sauce)
You will do best to use fish cut in steaks of between 1 and 1.5 inches thick. If you use fillets, skip the step that requires you to fry the fish in a skillet first.
1/4 teaspoon salt
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper
4 cod steaks (about 2 lbs)
8 tablespoon vegetable oil
1 teaspoon each whole fennel seeds and black mustard seeds
2 medium onions peeled and chopped finely
2 cloves garlic, peeled and finely chopped
2 teaspoon ground cumin
1 lb can tomatoes, chopped
1/4 teaspoon garam masala
1 teaspoon salt
Wash fish and dry with paper towels. Rub with salt, turmeric and cayenne; set aside for half an hour.
Heat half the oil in a saucepan over medium heat. When hot, put in fennel seeds and mustard seeds. As soon as mustard seeds begin to pop, add onions and garlic. Stir and fry onions until slightly brown. Add cumin and salt; stir. Add tomatoes and liquid, and garam masala, bringing to a boil. Cover, and reduce heat to low; simmer for 15 minutes.
Put remaining oil in a large frying pan and heat over medium. When hot, add fish steaks and brown on both sides, about 30 seconds each side.
Preheat oven to 350 degrees. Place steaks in a baking dish and pour cooked tomato sauce over steaks. Bake uncovered for 15 minutes.
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