Fish Masala

This is another incredible Indian recipe from the talented Nimmy in Cochin. She made this for me and Jamie on our honeymoon and it was the best meal we had the whole trip. I decided to make it myself this weekend, and wow, it's amazing! I'm sure Nimmy's version is a little more practiced, but it's her recipe and it's fabulous. My friend Chelsea and I ate it up. It's such a unique recipe because you really don't see Indian style fish that often. There are wonderful spices and a secret ingredient that's such a funny surprise, but upon eating it you'd never guess it was there. I'm going to make it again tomorrow!

(Serves 2)
Ingredients:
2  1/2lb fish filets (1 lb total, any firm white fish)
1/2 tsp Chili Powder (Indian Chili Powder if you can get it)
1 tbsp fruit vinegar (I used apple cider)
1/2 cup sliced red onion
1" ginger, sliced
2 cloves garlic, sliced
2 green chilis split lengthwise
1 sprig curry leaves (okay to leave out if you can't find them)
1 cinnamon stick
2 cloves
1/2 tsp fenugreek seeds
1 tbsp coconut or vegetable oil
1 tbsp ketchup (secret ingredient)


Directions:
Mix the vinegar and chili powder in a small bowl and let it soak. Sprinkle some chili powder over the fish.
Heat a cast iron skillet and add the oil. When hot, add the fenugreek seed, cinnamon, and cloves and wait one minute, then add the chili/vinegar mix and curry leaves and cook 5 minutes on low heat.

Now add the sliced ingredients and some salt, cover and cook on very low flame for 5-7 minutes until the onion is well cooked.

Take off the lid, push the cooked onion mixture to the side, and place the fish in a single layer. Cover the fish with the onion mix and spread ketchup over the fish.

Cover and cooke for another 5-7 minute on low heat. Serve immediately.