Cod Steaks in a Spicy Tomato Sauce/Timatar Wali Macchi

Page 122

Cuisine: Indian | Course Type: Main Courses

(1 review)

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Recipe Review

With the addition of fennel and cumin, this was a delicious new take on cod with tomatoes for me. I used only one oven proof, non-stick pan to make the dish, browning the fish in it before making the tomato sauce, then using it as the baking dish. Only two tbsp oil were required: one for sautéing the fish and the second for making the sauce.

I served it with the aromatic yellow rice.

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