Instructions: Fry onions in butter/oil until translucent, 10 min. Add parsley, coconut, and garlic; saute another 5 min or so. Add spices, saute 2-3 min. Add tomatoes and yogurt; cook 5 min. -Can hold the recipe at this point.- Add fish, bring to boil, simmer 7-10 min, until fish is cooked. Serve over rice and, if you want to be fancy, with peas pilau. I like it with chutney-if you want a recipe for that, email me.

NOTES. Can substitute 2 Tbs dried parsley, but fresh is vastly superior in this dish. I use more spices: 2 tsp turmeric and 1 1/2 tsp garam masala, which you can buy at an Indian specialty shop, or you can make your own (see below). I use a 28-oz can of diced tomatoes, but even 14 oz is fine. I usually use more yogurt too, 1 1/2 to 2 cups, because we like a lot of sauce. If you prefer it drier, use the smaller amount of tomatoes and yogurt. And I usually squeeze in up to one lemons juice, even with the yogurt. And recently Ive been deglazing the pan with a splash of sherry before I add the tomatoes. I think it adds a depth of flavor, but its entirely optional.

Garam Masala (adapted from Flavors of India, by Shanta Sacharoff, 1972) cloves cinnamon stick cardamom seeds in the pod

Spread equal amounts of each (1 oz is good) on cookie sheet or pie pan. Bake 30 min at 200F. (stir 1-2 times) Shell the cardamom, discarding the husks. Blend seeds with the rest, and pulverize in food processor or blender. Store in tightly closed jar for months

(even longer in fridge or freezer).

NOTE: there are probably as many
different recipes for garam masala as there are Indian cooks; if you have a different one you like, fine. Each blend gives a slightly different flavor, so use your imagination. Other spices sometimes used are cumin, coriander, pepper, and ginger.

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