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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Remove skin and bones. Cut into 1-inch pieces; set aside.
In a medium saucepan, heat oil over medium heat. Add cumin seeds; cook and stir about 1 minute or until toasted. Add onion; cook and stir for 4 to 5 minutes or until tender. Add ginger and serrano pepper; cook and stir for 1 minute more. Add tomatoes; cook and stir for 2 to 3 minutes more or until tomatoes have softened. Stir in the water, coriander, turmeric, and salt. Bring just to boiling; reduce heat. Stir in fish. Cover and cook about 5 minutes or just until fish pieces flake easily when tested with a fork. Serve immediately. If desired, garnish with cilantro.