Timatari Macchi (Cod Steaks in Tomato Sauce)

You will do best to use fish cut in steaks of between 1 and 1.5 inches thick. If you use fillets, skip the step that requires you to fry the fish in a skillet, first. Serves 4.

1/4 teaspoon each salt, turmeric
1/2 teaspoon cayenne pepper
4 cod steaks (about 2 lbs)
8 tablespoon vegetable oil
1 teaspoon each whole fennel seeds and black mustard seeds
2 medium onions peeled and chopped finely
2 cloves garlic, peeled and finely chopped
2 teaspoon ground cumin
1 lb can canned tomatoes, chopped
1/4 teaspoon garam masala
1 teaspoon salt

Wash the fish and dry it with paper towels. Rub fish with salt, turmeric and cayenne; set aside for half an hour.

Heat half the oil in a saucepan over medium heat. When hot, put in the fennel seeds and mustard seeds. As soon as the mustard seeds begin to pop, put in the onions and garlic. Stir and fry the onions until they turn slightly brown. Put in the cumin and the salt. Stir and put in the tomatoes and their liquid and the garam masala. Bring to boil. Cover, and reduce heat to low and simmer for 15 minutes.

Put the remaining oil in a large frying pan and heat over medium heat. When hot put in the fish steaks and brown on both sides, about 30 seconds on each side. Be careful to make sure that the filets don't break up.

Preheat oven to 350 degrees. Put the steaks in a baking dish and pour the cooked tomato sauce over the steaks. Bake, uncovered for 15 minutes.