Ingredients

For the fish curry

• 3 tablespoons ghee or neutral oil
• 1  ½ tablespoons Achari Masala 
• ½ teaspoon Pragati Turmeric 
• 1 large white/yellow onion (about 400g)
• Fine sea salt 
• 2 tablespoons garlic, grated 
• 2 tablespoons fresh ginger, grated 
• ¼ cup tomato paste 
• Four cod fish filets, each about 150g 
• 1 cup water 
• Juice of one lemon/lime
• 2-3 tablespoons chopped cilantro 

For the side salad

• 4 cups mixed salad greens
• 2 tablespoons toasted sliced almond
• 2 tablespoons dried, sweetened cranberries or cherries 
• ¼ cup lime or lemon juice 
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 garlic clove, grated 
  
• ½ teaspoon ground, toasted Jodhana Cumin 
• Fine sea salt 
• Aranya Black Pepper, ground 

Methods

For the fish curry:

1. Heat the oil over medium-high heat in a large saucepan or Dutch oven. 
2. Add and sauté the Achari Masala and turmeric until fragrant, 30-40 seconds. 
3. Add and sauté the onion with a pinch of salt, until they brown. The cooking time will vary. 
4. Add the garlic and ginger and sauté until fragrant, about 1 minute. Stir into the tomato paste and cook for 2-3 minutes, until it starts to brown. Stir in the water. 
5. Add the fish, cover with a lid, and simmer until opaque. Stir in the lime juice, taste, and season with salt. Garnish with cilantro and serve hot or warm. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and frozen for up to 1 month in the freezer. 

For the side salad: 

1. Place the salad greens, almonds and cranberries in a large mixing bowl. 
2. In a small bowl or glass jar with a lid, mix the lime juice, olive oil, Dijon mustard, garlic, and cumin until creamy. 
3. Pour the dressing over the salad vegetables and fold to coat well. Taste and season with salt and pepper.