Fish With Spicy Tomatoes 

2 lb fillets of white fish (cod, halibut, etc)

1½ tbsp ghee

3 tbsp ghee

1 ½ tsp chopped green chilli

1 cup chopped onion

1 tbsp chopped garlic

1 tsp ground cumin

1 tsp gound coriander

1 tsp ground turmeric

½ tsp garam masala 1

2 tsp sea salt

3 cups peeled, cubed tomatoes

2 tbsp chopped fresh coriander leaves

Lemon or lime quarters

Clean the fish fillets and pat dry with paper towel.  In a large non-stick skillet, heat 1½ tbsp (22mL) ghee over medium heat.  Add the fish fillets.  Fry lightly on each side.  Remove and set aside.  In another non-stick skillet, heat 3 tbsp (45mL) ghee over medium heat.  Add the green chilli, onion and garlic.  Fry for a few minutes, until the onion is transparent.

Add the cumin, coriander, turmeric, garam masala and sea salt.  Stir and cook for a few minutes.  Add the tomato cubes.  Stir and cook for 10 minutes.  Place the fish fillets on top of the sauce.  Cover and cook over low heat for 10 minutes.  Garnish with fresh coriander leaves and a lemon or lime quarter.  Serve.