""This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month."..."
INGREDIENTS
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2 tablespoons vegetable oil
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1 medium onion, chopped
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1 teaspoon garlic paste
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1 teaspoon ginger paste
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2 teaspoons cumin
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2 teaspoons coriander
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1 teaspoon cardamom
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1/2 teaspoon turmeric
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1/2 teaspoon salt
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2 fresh jalapeno peppers, seeded and diced
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1/4 cup chopped cilantro
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1 tablespoon lemon juice
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1 (28 ounce) can diced tomatoes with juice
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1 pound cod fillets, cut into chunks