[Indian Recipes] Baked Fish in an Indian Coriander Spice Broth

The fish is quickly baked in a coriander-scented broth, and topped with fresh tomatoes and cilantro. It might seem a tad over-spiced if you eat it alone, but it’s perfect with a scoop or two of brown Basmati rice added in.

Even if you’re not entirely confident making fish (like me!), it’s a pretty foolproof recipe. One final note: if you don’t have fresh tomatoes, feel free to substitute canned. I’ve made it that way many times and it still turns out extremely well.
Baked Fish in an Indian Spice Broth

YIELD: 4 servings

INGREDIENTS:


* 1-1/2 pounds firm white fish, cut into large chunks
* 3 Tablespoons olive oil
* 1-1/2 cups chopped shallots
* 6 cloves garlic, minced
* 1-inch piece ginger, finely grated or minced
* 2 teaspoons ground coriander
* 1 teaspoon cayenne pepper
* 2 cups water
* 1 teaspoon salt
* 2 Roma tomatoes, chopped
* 1/4 cup chopped cilantro leaves

DIRECTIONS:


Preheat the oven to 350 degrees.

Heat the oil in a large saucepan over medium heat and saute the shallots until golden. Add the garlic, ginger, coriander and cayenne and cook, stirring, for another minute. Add the water and salt and bring to a boil.

Place the fish in a baking dish large enough to hold all the fish in a single layer. Pour the broth on top of the fish and then sprinkle the tomatoes over the fish. Bake until the fish is cooked through, about 10 minutes.

Remove from oven and sprinkle with cilantro.
Adapted from 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices

This recipe and image sources are referred in website: Girlcooksworld.com. Thanks so much!