Curried Flounder with Mushrooms
|Chopped fresh ginger||1 Tablespoon|
|Ground coriander||1⁄4 Teaspoon|
|Fennel seeds||1⁄8 Teaspoon|
|Olive oil||1 Tablespoon|
|Onions||2 Large, sliced|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, drained, chopped (1 Can)|
|Fish broth/Bottled clam juice/reduced-sodium chicken broth||2 Cup (32 tbs)|
|Mushrooms||1 Pound, halved|
|Lemon juice||1 Tablespoon|
|Flounder fillets/Sole fillets||1 Pound, cut into 1-inch-wide strips|
1. With a mortar and pestle (or in a mini-food processor), grind together the ginger, turmeric, cumin, coriander, fennel seeds, and nutmeg to form a paste. Set the paste aside.
2. In a large skillet, warm the oil over medium-high heat. Add the onions and cook, stirring frequently, until they are translucent, about 4 minutes.
3. Stir in the spice paste, tomatoes, and broth, and bring the liquid to a boil. Add the mushrooms and lemon juice. Reduce the heat to low and simmer the curry until it is reduced by half, 10 to 12 minutes.
4. Lay the fish strips on top of the curry, cover the skillet, and steam the fish until it is opaque, about 2 minutes. Serve hot.