Fish in a dark sauce (patia) from A Taste of India (USA) by Madhur Jaffrey

  • chile powder
  • coriander seeds
  • fresh ginger
  • tomatoes
  • distilled vinegar
  • cumin seeds
  • green chiles
  • fish steaks
  • EYB Comments

    Halibut, haddock, bass, pompano or red snapper all work well in this dish.

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Notes about this recipe

  • Eat Your Books

    Halibut, haddock, bass, pompano or red snapper all work well in this dish.

  • dinnermints on November 08, 2018

    This is fish poached (sort of) in a tomato-onion sauce, and it had a wonderful depth of flavor. I used 2 T ghee, and decreased the cayenne to 1/4 tsp. To get good color on the onions, around 15-20 minutes is needed. It's not mentioned in the recipe where to add the green chiles, so I added them with the ginger & garlic. I'd also try adding broth instead of water with the tomatoes. Instead of covering and simmering for 30min, I left it uncovered and cooked the tomato mixture down, and was glad I'd done so. I used pieces of rock cod, which worked quite well (cooked them for around 5min or less).

  • susankay on May 18, 2013

    Shrimp is the best fish in this!

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