Serves: 4
Total Calories: 500

1 tablespoon Bengali 5-Spices (Panch-Phoran) or store-bought
1 1/2 to 2 pounds any firm fish fillets, such as halibut steaks or swordfish, about 3/4-inch thick, cut into 1 1/2-inch pieces
3/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
2 tablespoons mustard oil or vegetable oil
1 teaspoon cayenne pepper, or to taste
1/4 cup water
2 cups finely chopped tomatoes
2 tablespoons finely chopped fresh cilantro

1. Prepare the 5-spice mixture. Place the fish pieces in a large non-reactive bowl. Add the 1/4 teaspoon turmeric and salt and mix well, making sure all the pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator at least 1 and up to 4 hours.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat and fry the fish pieces (leave any juices in the bowl), in 2 or 3 batches if necessary, until golden, about 2 minutes per side. Remove to a bowl.

3. To the bowl with the fish juices, add the remaining 1/2 teaspoon turmeric, cayenne pepper, and water and mix well to make a paste.

4. Heat the remaining 1 tablespoon oil in the same skillet and add the panch-phoran they should splatter upon contact with the hot oil, so cover the pan until the splattering subsides. Quickly add the turmeric paste, stir about 1 minute, then add the tomatoes and cook until most of the juices evaporate, about 5 minutes.

5. Mix in the fish, plus any juices that may have accumulated, and cook over medium heat 2 to 3 minutes to blend the flavors. Transfer to a serving dish, sprinkle the cilantro 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: 500
Calories from Fat: 72

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