Categories: Entree

Ingredients

• 1 large onion, quarter inch slices
• 1/4 t mustard seeds
• 1/4 t fenugreek seeds (methi)
• 2 T red chili powder
• 1/2 t turmeric powder
• 1 inch ginger, chopped*
• 2 garlic cloves, chopped*
• 3 limes
• Salt to taste, appr. 1 T
• 1 t vegetable oil
• 1 1/2 lbs. catfish, or other fish that can tolerate cooking time, cut into 3 inch pieces.

Directions

1. Dry roast mustard seeds and fenugreek seeds (no oil) over med-lo heat for 3-5 minutes. Seeds will become fragrant. Careful not to burn. Grind to a powder.

2. In large saute pan over med-hi heat, add oil. After hot, add onion and roast until cooked. The onions will be soft and slightly charred.

3. Masala: Place ground mustard and fenugreek along with 3/4 of the roasted onion to blender, reserving the remaining onion.

4. owly add the garlic, ginger, chili powder, turmeric and juice of 1.5 limes to blender.

5. Blend until smooth, adding water as needed. This may take several minutes.

6. Add salt to taste. You will have to taste the sauce and determine if more lime juice or salt is necessary.

7. Place blended masala into sauté pan with remaining onions. Bring to a boil, reduce heat and simmer for 5 minutes.

8. Add fish to masala in single layer and simmer for 5 min. Turn fish pieces over, simmer until fish is cooked thru, about 5 min.

9. Serve over rice with lime quarters.

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