Fish and Peas in a Fennel-Fenugreek Sauce
I used to make this dish with fillets of halibut until the cost, at least in New York, made me look at other fish. Now I use cod or hake. They both flake a bit more but still manage to hold their shape. Salting them ahead of time helps hold them together. I like to use fresh tomatoes even if they are out of season, as they are gentler in flavor. I grate the tomatoes on the coarsest part of a four-sided grater (see method on page 289), which removes the skin but keeps the seeds. Four medium tomatoes will yield roughly 1 3/4 cups of fresh puree, about what you need here. Light and lovely, this dish is best served with rice. I like to add a dal and perhaps a green, leafy vegetable.
Recipe information
Yield
serves 2¿3
Ingredients
Preparation
Step 1
Sprinkle the fish on both sides with 1/4 teaspoon salt, freshly ground black pepper, 1/4 teaspoon cayenne, and the ground turmeric. Set aside 30 minutes or longer, refrigerating if necessary.
Step 2
Put the oil in a frying pan and set on medium-high heat. When hot, put in the asafetida and then the mustard, cumin, fennel, and fenugreek seeds. As soon as the mustard seeds start to pop, a matter of seconds, put in the yogurt. Stir the yogurt on medium-high heat until it almost disappears. Add the tomatoes, 3/4 teaspoon salt, 1/4 teaspoon cayenne, and some black pepper. Stir and cook for 5 minutes or until tomatoes thicken slightly. Add the peas, stir, and continue to cook another minute on medium heat. Lay the fish down in this sauce. If there is a thinnish tail end, tuck it under. Spoon the sauce over the fish and bring to a simmer. Cover, leaving the lid slightly ajar, and poach fish on medium-low heat, spooning the sauce over the fish now and then, until it is just cooked through, about 7–10 minutes. If the pan seems to dry out, add a few tablespoons of water.
