South Indian Masala Fish with Tomato Chutney

4 Cod fish fillets or similar type fish
3 tbsp plain nonfat yogurt
2 tsp garam masala
1/2 tsp dry mustard
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chili powder
pinch of ground cardamom seed
1 tbsp olive oil

For the chutney
1 tbsp Olive Oil
1 medium Onion, finely chopped
3 inches Ginger Root, roughly chopped
6 Garlic cloves, finely chopped
1 green chili, finely chopped
1/2 tsp curry powder
1 1/2 tbsp shredded coconut
1 14 oz can diced tomatoes
1 packet stevia
2 tsp balsamic vinegar

1. For the fish, wash fish and blot dry
2. Combine yogurt, garam masala, mustard seeds, coriander, cumin, chili & cardamom. Add the fish & coat well with yogurt mixture. Marinate for an hour.
3. For the chutney, heat oil in a saucepan, add onion & cook until soft. Add the ginger, garlic, chili, curry & coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, stevia and balsamic vinegar.
4. Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced.
5. To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish & fry until golden, about 3-5 minutes on each side depending on the thickness of the fish.
6. Serve topped with warm chutney.

Number of Servings: 4

Recipe submitted by SparkPeople user NVR2HEALTHY.