Indian Fish Curry

Buy 4 white fish filets, the thicker the better, but type of fish is not so important.  What ever has the best price.  Frozen fish grocery cases have some great deals.....

Take each filet and put in in a marinade of 2 t. Dijon mustard, 1 t. fresh ground pepper, 1/2 t.salt, 2 T. oil.

Marinate for 30 minutes in fridge.

With one T. oil in bottom of sauce pan sweat 4 coarsely chopped garlic cloves, 1 coarsely chopped onion, 1 inch piece of fresh gingerroot, peeled and chopped.  Add 2 t. of cayenne pepper (or less if you want it less hot) 1/2 t. tumeric, 1 t. cumin, 1 tsp coriander (if you don't have just add more cilantro later) 1 t. salt, 1 t. sugar, 1/2 c. chopped tomato, and 1/2 c. broth.  Stir and cook together to make a sauce then add the fish and you can either bake it at 350 degrees for 30 minutes or just tend it in the sauce pan on low for 20 to 30 minutes or until the fish flakes easily with a fork.  Garnish with chopped fresh cilantro and serve with steamed brown or white rice.  When Spencer and Andrea come for Sunday dinner, we have had this several times as we have white fish that hasn't sold for the week and must be used.  They seemed to really like it and I love it.  I love the Indian flavors!

Wonderful flavors!