Fish and Peas in a Fennel-Fenugreek Sauce

• 1 pound fillet of cod, hake, or halibut, 1/23/4 inch thick
• Salt
• Freshly ground black pepper
• Cayenne pepper
• 1/8 teaspoon ground turmeric
• 3 tablespoons mustard, olive, or canola oil
• 1/8 teaspoon ground asafetida
• 1/4 teaspoon whole mustard seeds
• 1/2 teaspoon whole cumin seeds
• 1/4 teaspoon whole fennel seeds
• 1/8 teaspoon whole fenugreek seeds
• 3 tablespoons plain yogurt, preferably the acidophilus variety sold at health-food stores, or Greek yogurt
• 4 medium tomatoes, coarsely grated
• 1 cup fresh or frozen and defrosted peas

1. Sprinkle the fish on both sides with 1/4 teaspoon salt, freshly ground black pepper, 1/4 teaspoon cayenne, and the ground turmeric.
2. Set aside 30 minutes or longer, refrigerating if necessary.
3. Put the oil in a frying pan and set on medium-high heat.
4. When hot, put in the asafetida and then the mustard, cumin, fennel, and fenugreek seeds.
5. As soon as the mustard seeds start to pop, a matter of seconds, put in the yogurt.
6. Stir the yogurt on medium-high heat until it almost disappears.
7. Add the tomatoes, 3/4 teaspoon salt, 1/4 teaspoon cayenne, and some black pepper.
8. Stir and cook for 5 minutes or until tomatoes thicken slightly.
9. Add the peas, stir, and continue to cook another minute on medium heat.
10. Lay the fish down in this sauce.
11. If there is a thinnish tail end, tuck it under.
12. Spoon the sauce over the fish and bring to a simmer.
13. Cover, leaving the lid slightly ajar, and poach fish on medium-low heat, spooning the sauce over the fish now and then, until it is just cooked through, about 710 minutes.
14. If the pan seems to dry out, add a few tablespoons of water.

fillet of cod, salt, freshly ground black pepper, cayenne pepper, ground turmeric, olive, ground asafetida, whole mustard seeds, cumin seeds, whole fennel seeds, fenugreek seeds, plain yogurt, tomatoes, peas

Taken from www.epicurious.com/recipes/food/views/fish-and-peas-in-a-fennel-fenugreek-sauce-373755 (may not work)