We have made this dish several times, and this time we tried a couple of new things. We used Cod instead of Halibut, we used coriander seeds instead of powder (we didn't have powder), and deglazed the pan with some white wine that we had left over from my parents visit to DC last week. The dish still turned out well, though so it was worth it!
Seyal Machi (Fish in Caramelized Onion Sauce)
Courtesy of Ajanta by Lachu MoorjaniIngredients
6 tablespoons oil, divided
4 medium onions, peeled and cut into 1/8 inch dice
4 teaspoons coriander powder
1 1/2 teaspoons turmeric
2 teaspoons mango powder
2 teaspoons paprika
1/2 to 2 teaspoons hot Chile pepper powder
2 teaspoons salt
2 pounds catfish fillets (or other white fish like halibut or snapper) cut into 2 to 3 inches pieces
Directions
1. In a 6-8 quart saucepan, heat about 4 tablespoons of oil. Add onions and saute over high heat, stirring frequently until the onions are deep golden brown, almost caramelized. Heat should be kept high enough so the onions dehydrate and do not become soggy.
2. Add all the spices and salt. Lower the heat a little bit. Stir and cook for about 5 minutes. Reduce to low heat, and leave the sauce on low until the next step is done.
3. In another 10-12 inch saute pan, heat the remaining oil until it becomes very hot, almost to the point of smoking. While the oil is getting hot, pat dry the pieces of fish in a clean towel. Saute the fish in the hot oil about 30 seconds on each side, until it changes color. Transfer the fish to the pot with the sauce. Raise to medium heat and cook until the fish is cooked through and flakes easily, about 3 to 4 minutes. The cooking time will depend on the thickness of the fish pieces. Reduce the cooking time for thinner pieces.
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