1 tbsp. olive oil 1 medium onion, diced 6 medium green tomatoes, diced Water if required 4 cod or halibut fillets (1 per person) 2 tbsp white vinegar salt and pepper to taste
Grind (in blender or spice grinder) cumin seeds, tumeric, garlic, ginger, peppers and 1 tsp olive oil until they form a paste. Add 1 tsp olive oil if necessary to facilitate grinding. Set aside. Saute' onion, on medium high heat, in 1 tbsp olive oil, until transparent. Add spice mixture and fry 1 minute to release the flavors. Add diced green tomatoes, lower heat and cook thoroughly, until tomatoes are very soft and saucy, adding some water if necessary. Add raw fish, and vinegar cover and cook until done, stirring occasionally to baste the fish with sauce. Add salt and pepper to taste and serve.
I tried this last night and it's fabulous. We like spicy food and this was just right. I buy and peel about a pound of ginger at a time, then put it in the food processor until really minced up. Wrap it up in a long thin roll in plastic and it freezes well; then you will always have fresh ginger!
oh my, this recipe was everything I ever want ... very flavourful, quick and easy. I'm going to dice and freeze the rest of my green tomatoes so that I can make this dish again (and again & again). I used cod and served it w/brown rice, green beans & curried cabbage. I will also try it with tofu.
Looks good. Never seen green tomatoes for sale anywhere; but you can grow 'em in a pot, even if you live in an apartment! They are quite tart, very different from red, so if you're using red, consider increasing the vinegar/lime juice.
I love the green tomato sauce especially in summer when I have plenty of green tomatoes in the garden and my son comes visiting to go fishing with his local buddies (he always leaves me with several pounds of cleaned fresh fish) So I will save this recipe for then. Sounds so delish and we love spicy
This dish sounds yummy. My son and I both love spicy food and fish so this would be great for us. I will try it as soon as I get the ingredients. Thanks for the info on ginger. I will try that as well.