best indian food in boston veg recipes of india, indian food names in English
best indian food in boston veg recipes of india, indian food names in English
fish m
1 fish Rawas, Surmai or Halwaa
1 onion cut in strips
1 inch ginger griunded to paste
10-12 green chillies chopped
few curry leaves
1 tomato cut in strips
Marinate fish in salt for 15-30 minutes and semi-fry carefully.
saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
Soak the grated coconut in warm water and then remove and keep aside first milk.
Take rest of the milk, pour into fried masala and put in fish pieces.
Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
Then add first milk. Add juice of half a lime or to taste.
chicken tikka masala main ingredients
Tandoori’ Chicken Tikka: Luscious Kebabs for Summer Grilling
This is one of the ‘tandoori’ dishes that are so popular with foreigners in India and at non-vegetarian Indian restaurants in the US. The tandoor, after which the foods are named, is an urn-shaped clay oven sunk into the ground, in which a hot charcoal fire is burned at the bottom. Foods to be roasted are skewered on long steel rods and dropped into the oven from the top by the cook, or ‘kebabshi’, or in the case of breads (such as ‘naan’) are stuck onto the inner wall of the oven and manipulated with steel hooks and long-handled spatulas. The flavor of any tandoori dish is enriched with the super-hot charcoal fumes.Tandoori chicken halves or, in the case of the tikka kebabs, chunks of boneless chicken are marinated overnight in a mixture of spices, yogurt, garlic, ginger, and vinegar, and typically are stained bright red with food color. The recipe below makes an authentic-tasting and appearing tandoori chicken tikka. For home use, a charcoal or gas grill is more readily available than a real tandoor. And the kebabs can also be grilled under a hot broiler in the oven, although without the wonderful flame flavor.While the marinating and, particularly, the skewering are mildly tedious, they are done ahead, and only the grilling is done at dinner time. Chunks of lime are served with the kebabs for squeezing on to the meat, and typically wedges of tomato, onion, and cucumber are also served as accompaniments.
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Marinade
In food processor or blender, puree:
4 large cloves garlic
1-1/2-inch piece of fresh ginger, sliced (substitute 1-1/2 teaspoons ground dry ginger)
1/2 cup yogurt
5 tablespoons vinegar
Transfer to bowl and stir in:
1 tablespoon cornstarch (not traditional, but works well)
1 tablespoon salt
1-1/2 tablespoons ground coriander
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon ground cumin
3/8 teaspoon ground cloves
1/4 to 1/2 teaspoon cayenne
1/8 teaspoon each liquid red food color and yellow food color (traditional, but can be omitted)
3 tablespoons canola oil
Meat
3 pounds boneless, skinless chicken thigh
Trim off tough parts and part of the fat (the remainder will cook off during grilling). Cut meat into long strips 3/4-inch wide (or large bite size). Mix well with the marinade, and marinate overnight.
Boil bamboo skewers in water 10 minutes to soak thoroughly to resist burning. If you used the food color, use plastic gloves to avoid staining your hands with the marinade. When you put chicken on the skewers, if you used long strips you can skewer them lengthwise if thick, or if thin, thread them on in ribbon fashion, folded one or more times. Do not leave exposed skewer in between chicken pieces, or they will burn and the stick will fall apart. The chicken can be skewered in the morning and the kebabs refrigerated, covered with plastic wrap, until ready for grilling.
Grill over a medium heat, preferably over real charcoal, but a gas grill also works. Or the kebabs can be grilled under a broiler in the oven. Turn the kebabs several times until well done.
Serve with wedges of tomato, slices of red onion, and slices of cucumber. Accompany with chunks of lime to squeeze onto the kebabs.
Goat Vindaloo
Fusion” was trendy in restaurant cooking a decade ago. But it often just meant throwing Thai curry paste or coconut milk into an otherwise Western dish. Real fusion, with a small “f,” has happened organically and gradually over the ages as cultures interact, instead of by some chef’s design.
The Portugese were the first Europeans to extensively explore and live in Asia. Goa, a prominent Portugese colony on the west coast of India from the early 1500s until 1961, was a major cultural meeting ground, where now the largely Indian inhabitants have some Portugese ancestry and Portugese names and practice Catholicism. Goa is also the home of vindaloo, an intensely hot curry, classically of pork (which is not eaten by India’s Hindus or Muslims) marinated in vinegar and spices.
The old Portugese dish “Carne de Vinha d’Alhos” (meat cooked with wine and garlic) gradually morphed into “vindaloo” by switching from wine to wine vinegar (“vinegar” means sour, or acidic, wine) to vinegar from other sources, and by increasing the spicing. The curry with the corrupted Portugese name, now a staple in Indian restaurants when made with lamb or chicken, has two characteristics that are unusual in Indian cooking, pork and pickling the meat with vinegar.
The recipe below has much less hot pepper than a Goanese vindaloo. The pickling process for the meat requires 12 to 24 hours.
One recipe will serve six generously. Eat it with unsalted white rice.
Because of the heavy spicing and hot peppers, this dish is a candidate only for beer, and not wine. Alternatively, a cold limeade or iced tea would go well.
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Pork Vindaloo
2 1/4 pounds lean pork (butt or loin)
Marinade
1/4 cup wine vinegar or white vinegar
2 cloves garlic, minced or pressed
4 teaspoons turmeric
4 teaspoons ground coriander
4 teaspoons ground cumin
1 teaspoon ground fennel
1/2 teaspoon cayenne
1 teaspoon salt
4 whole cloves
4 whole green cardamom pods
1 large stick cinnamon, broken in half
2 bay leaves, broken in half
Curry
2 medium-large onions, diced
3 tablespoons canola oil
1 inch fresh ginger, peeled and minced
2 cloves garlic, minced
2 tablespoons tomato paste or 2 small tomatoes, chopped
1 teaspoon salt
Cilantro for topping
Trim off excess fat from meat. Cut into 1 1/2-inch chunks. Marinate, cold, 12 to 24 hours with vinegar, garlic and seasonings. Stir from time to time.
In heavy stainless steel or enamel pan (not cast iron or aluminum), fry onions slowly in oil, stirring frequently, until beginning to turn golden.
Add ginger and garlic. Fry, stirring frequently, 2 minutes. Add tomato paste or tomatoes, and stir and fry briefly.
Add pork and its marinade. Increase heat, and cook, stirring frequently, until meat loses raw color. Reduce heat, and simmer, covered, stirring occasionally, until pork is tender. Add a little water from time to time, so the sauce stays thickly soupy. Add salt when meat is nearly done.
Let sit at least 10 minutes before serving. Taste and add salt, if necessary. The dish is richer in flavor if made ahead and reheated.
When serving, sprinkle generously with coarsely chopped cilantro leaves. Accompany with unsalted white rice.
Dhal Makani
One of my favorite lentil, or “dhal,” dishes at Indian restaurants is the creamy, slowly cooked black lentil stew called “dhal makani.” This is a “fancy” restaurant dish and is traditionally simmered overnight in a clay pot in the dying coals at the bottom of the tandoori oven. Nowadays an electric slow cooker does the work. But it still takes overnight or all day to simmer.
The dish, though made from whole black “urad dhal” plus red kidney beans, is actually a reddish brown color. It is very creamy. But just to enhance that richness it usually has real cream stirred in at the end. It accompanies a curry extremely well, along with rice or Indian breads.
It took a long time for me to know to look for it at restaurants, and much longer to realize I could make this favorite dish at home easily and economically. The key ingredient is the small black dhal, unsplit. It is available in one- or two-pound bags at Indian groceries, of which we have many in Atlanta and even one in Athens. Otherwise the special ingredients are fresh ginger, cumin seeds, turmeric, dry red kidney beans (available at Indian groceries, some natural food stores, and some supermarkets), and cream or canned evaporated milk.
While it is an acquired taste to Americans (I now like it), Indians will often include a little asafoetida (“hing”) in the dhal. My recipe does not use it, but if you wish, put a quarter teaspoon of powdered asafoetida (from Indian groceries) in with the other spices.
The recipe serves six with leftovers.
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Dhal Makani (Creamy Stewed Indian Black Lentils)
1 pound (2-1/4 cups) whole black urad dhal (see above)
1/2 cup dry red kidney beans
2 tablespoons butter
2 tablespoons canola oil
1 tablespoon tomato paste (optional)
1 inch fresh ginger, thinly sliced then pounded in a mortar or finely minced
1 small onion, chopped
2 cloves garlic, chopped
2 bay leaves
1-1/2 teaspoons whole cumin seeds
1-1/2 teaspoons turmeric
1/2 teaspoon cayenne
1/8 teaspoon black pepper
2 teaspoons salt plus to taste
1 teaspoon sugar
1/2 cup heavy cream or canned evaporated milk
Chopped cilantro for serving
Pick over lentils on a cookie sheet (there are often small stones) and pick over beans. Rinse them together well. Soak at least 8 hours in water 3 inches over the top. Drain, and place them in the container of a slow cooker (crock pot).
Add butter, oil, tomato paste, if used, ginger, onion, garlic, bay leaves and ground spices (but not salt). Add boiling water to 2 inches above surface of lentils.
Heat 1/2 hour on high cook setting, then reduce to slow cook (not “warm”) and let simmer overnight or all day, 10-12 hours.
Add salt and sugar, then mash with potato masher to coarsely break up lentils and beans. Add water if needed to give a soupy consistency. Let heat 10 more minutes, then stir in cream or evaporated milk. After 10 minutes, taste, and add salt if needed.
Serve sprinkled generously with chopped cilantro.
1/2 cup dry shredded unsweetened coconut
1 very large or 2 medium-large onions, finely chopped
3 tablespoons canola oil
1 bay leaf
4 whole cardamoms
3/4-inch fresh ginger, skin scraped off, thinly sliced
3 large cloves garlic
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
3/4 teaspoon ground fennel seed
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/8 teaspoon black pepper
1/2 (14-ounce) can unsweetened coconut milk (put remainder in zip-lock bag and freeze)
1 can water
3 pounds chicken thighs
1 pound potatoes
2 teaspoons salt plus to taste
Cilantro for topping
In large frying pan, dry-fry shredded coconut over medium heat, shaking and stirring frequently until evenly pale golden in color and fragrant. Either pound this very finely in a mortar and pestle or puree it in a food processor or blender, adding just enough water to have it puree well. Set coconut aside.
Fry onion, bay leaf and cardamom slowly in oil in large pot, stirring occasionally. Meanwhile, either pound in the mortar the sliced ginger and garlic, or mince them very finely. Measure spices.
Pull skin off thighs (make broth with it for another use). With cleaver, cut thighs in two or three pieces each, through the bone. Peel potatoes, and cut in 1-inch chunks and place them in water so they don’t brown.
When onion is turning dark golden (caramelized), stir in ginger-garlic mixture, and fry, stirring frequently, about 2 minutes. Add pureed, toasted coconut plus the spices, and fry, scraping the bottom frequently about 2 minutes.
Add coconut milk plus water and bring to a boil. Add cut chicken, drained potatoes, and 1 teaspoon salt. Bring to a boil, and simmer, covered, stirring occasionally, until chicken and potato are tender, 20-30 minutes. Add another teaspoon salt when cooking is partially done. Add a little water, as needed, to keep the sauce thickly soupy.
Taste sauce, and add salt as needed, making the sauce slightly salty because the meat and potato will soak up more.
When meat and potatoes are tender, remove pan from heat. Let sit, covered, 10 minutes. Stir and taste, checking salt again.
It’s best to make the curry ahead and reheat to serve. Check salt. Serve over unsalted Basmati or other long-grained rice. Sprinkle generously with coarsely chopped cilantro.
Hot Indian Recipes – Indian Foods, Cooking, and Recipes
Keema Muttar Alu
Minced Meat Curry with Peas and Potatoes — Keema Muttar Alu
- 2 medium-large onions, chopped
- 3 tablespoons canola (not olive) oil
- 4 cloves garlic
- 1 inch fresh ginger, peeled and thinly sliced
- 1 large stick of cinnamon
- 4 whole cloves
- 4 whole cardamoms
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 1/2 cups water
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne
- 1/4 teaspoon ground black pepper
- 2 pounds ground lamb, beef, or a mixture of the two
- 1 large baking (russet) potato, peeled and cut in 1-inch cubes
- 4 tablespoons tomato paste (1/2 of a 6-ounce can — freeze remainder in plastic bag)
- 2 teaspoons salt, plus to taste
- 1/2 cup yogurt, beaten in the cup
- 12 ounces frozen peas
- 1/2 cup coarsely chopped cilantro, including part of stems, plus more for garnish
Fry onion in oil in heavy pan, stirring frequently, until becoming golden brown. Reduce heat.
Pound in mortar, puree in food processor, or finely mince garlic with ginger. Stir into fried onion mixture, along with whole spices. Fry gently 2 minutes.
Add ground coriander, cumin and turmeric. Stir and fry 2 minutes, adding a little oil if too dry.
Add water, paprika, cayenne, black pepper and meat. Mix well so meat breaks up before it starts to cook.
Simmer 5 minutes, stirring occasionally. Add potatoes. Simmer, covered, stirring occasionally, 10 minutes.
Add tomato paste, salt and yogurt. Simmer, stirring occasionally, until potato is tender when pierced with a toothpick.
Add frozen peas. Simmer just until fully heated. Taste and add salt, if necessary, to make the curry just slightly salty (the vegetables will soak up more salt).
Remove from heat. Stir in cilantro.
This is best made ahead, refrigerated, then reheated to serve. Taste, and add salt, if needed. Sprinkle with a little chopped cilantro.
Rajma
(Red Bean Indian Curry)
- 1 pound (2 1/2 cups) dry light red kidney beans
- 1 large clove garlic, crushed and peeled
- 2 tablespoons canola oil
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1/8 teaspoon cayenne
- 2 large onions
- 1/3 cup canola oil
- 2 thin sticks cinnamon
- 6 whole cardamoms
- 4 whole cloves
- 1 1/4 inch fresh ginger
- 4 cloves garlic
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 4 teaspoons ground turmeric
- 2 teaspoons paprika
- 1/4 teaspoon cayenne
- 1/2 (6-ounce) can tomato paste, about 5 tablespoons
- Salt
- 1/2 cup cream or undiluted evaporated (canned) milk
- Coarsely chopped cilantro, including part of stems, for topping
8 or more hours before making curry, prepare the beans. Pick over dry beans and discard stones and spoiled beans. Rinse. In cooking pot, soak beans at least 8 hours in water to cover by 4 inches.
Drain. Add water up to the level of beans. Bring to a boil. Skim off foam that collects. Add the next 4 ingredients. Simmer beans covered, stirring occasionally and adding a little water if level goes below surface of the beans, until beans are tender, 45-55 minutes. Stir in 1 teaspoon salt. Remove from heat. Do not drain.
Meanwhile, dice onions and fry them in 1/3 cup oil, along with whole spices. Stir frequently, until onions turn golden.
Peel and slice ginger, then pound it plus the peeled garlic in mortar, or puree them in small food processor, or mince together very finely on cutting board.
When onions are light golden, fry in ginger-garlic mixture for a minute, stirring constantly. Add ground spices and fry 1 minute, stirring and scraping.
Add several tablespoons of bean liquid plus tomato paste. Stir well and let simmer 3-4 minutes, or until a little oil emerges from the mixture.
Add beans, lifted from liquid with slotted spoon. Add enough of the bean liquid to make a soupy gravy around the beans. Stir in 1 1/2 teaspoons salt. Simmer, stirring frequently, 5 minutes.
Stir in cream or evaporated milk. Heat one minute. Remove from heat.
After 10 minutes, stir, taste, and add salt, if needed.
This is best if made ahead and rewarmed to serve. When serving, sprinkle heavily with chopped cilantro.
Chicken Currry With Spinach
Chicken Curry with Spinach, Saag Murgh
- 1 10-ounce package frozen chopped spinach, thawed
- 2 pounds chicken thigh, boneless and skinless, or 3 pounds thigh with skin and bones
- 2 tablespoons lime juice or 5 teaspoons vinegar
- 1-1/2 teaspoons ground tumeric
- 1 teaspoon salt
- 1/4 teapoon cayenne
- 2 medium-large onions
- 1 tablespoon butter plus 1 tablespoon canola oil
- 1 whole stick of cinnamon
- 4 whole cardamoms
- 4 whole cloves
- 1-inch length of thick ginger
- 2 large cloves garlic
- 5 teaspoons ground coriander
- 4 teaspoons ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon paprika
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 3/4 cup (1 small can) evaporated (not sweetened) milk
- 1/2 cup water
- 1/4 cup coarsely chopped cilantro for garnish
Thaw frozen spinach, out of its box and on a plate, either on the counter for several hours or defrosted in the microwave. When thawed, drain spinach in a colander.
If using boneless, skinless chicken, cut away tough parts and excess fat. Cut each thigh into 3 to 4 strips. For thigh with skin and bone, strip away skin, tough parts, and excess fat (simmer them with water to make broth for other use, skimming off the grease). Cut thigh across the bone using a heavy knife or cleaver. If pieces are large, cut into two through the flesh. Marinate chicken with lime juice or vinegar, 1-1/2 teaspoons turmeric, 1 teaspoon salt, and 1/4 teaspoon cayenne.
Peel and chop onions. Fry in heavy pot in butter and oil, adding whole spices. Stir frequently and fry until onion is golden. Meanwhile finely mince ginger and garlic, or pound them in a mortar. When onions are cooked, reduce heat and fry in ginger and garlic for 2 minutes. Add ground spices and fry 1 minute, stirring very frequently (the mixture is dry). Stir in tomato paste and fry 1 minute, mixing well.
Add marinated chicken, raise heat and, stirring frequently, fry until the color has changed on all sides. Squeeze the thawed spinach to get out part of the juices. Add spinach to chicken and simmer, stirring occasionally, until chicken is tender, 15 to 20 minutes, depending on cut. Stir in evaporated milk plus water. Bring back just to a simmer. Taste the sauce and add salt as needed to make it very slightly salty (spinach and chicken will soak up some more). Stir in half the chopped cilantro and remove from the heat.
The curry can be served now, or chilled and reheated for serving later. Before serving, taste and add salt if needed. Sprinkle with reserved chopped cilantro.
Kofta Curry
(Meatball Curry)
Kofta (Meatball) Curry
- Gravy
- 2 large onions
- 3 tablespoons canola oil
- 2 sticks cinnamon
- 6 whole cardamoms
- 4 whole cloves
- 4 large cloves garlic
- 1 inch fresh ginger thinly peeled
- 2 tablespoons plus 2 teaspoons ground coriander
- 2 tablespoons ground cumin
- 1 tablespoon turmeric
- 1-1/2 teaspoons paprika
- 3/8 teaspoon cayenne
- 4 tablespoons tomato paste
- 2 cups water
- 1 cup canned evaporated milk (unsweetened)
- 2 teaspoons salt
- Coarsely chopped cilantro for garnish
- Meatballs
- 2 pounds ground lamb, beef, or a combnation, not too lean
- 1/2 inch fresh ginger, peeled, and pounded or finely minced
- 2 tablespoons cornstarch (chick pea flour or egg would be used in India)
- 2 teaspoons salt
- 1 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
To make the sauce, peel and coarsely chop the onions. Fry them plus the whole spices in the oil in a heavy casserole or Dutch oven over medium heat. Stir frequently and reduce the heat as the onions start to turn golden. This is a slow process, so get the onions started while preparing the other ingredients. Pound together in a mortar or mince finely together the garlic and ginger (thinly slice the ginger first). Measure out the dry spices.
While the onions are frying, mix the meat and other meatball ingredients, kneading them well. With moistened hands, shape the meat into 1-1/2-inch balls, setting them on an oiled surface until needed.
When the onions are golden colored, add the pounded or minced garlic and ginger. Fry the mixture over gentle heat 2 minutes, stirring frequently. Add the ground spices, and fry for a minute, stirring the dry mixture well and scraping the bottom of the pan. Add the tomato paste and stir it in briefly. Finally add the water, evaporated milk and salt. Simmer ten minutes, stirring occasionally, before adding the meatballs.
When the gravy has simmered for its 10 minutes, stir it well, then add the meatballs. Do not stir the meatballs (or you will break them), but rather swirl the pan so they move around. Cover the pan. Swirl several more times over the next ten minutes. By this stage the meatballs should be firm enough to stir gently. Be sure the gravy is not sticking to the bottom of the pan. Simmer, covered, another 20 minutes (total meatball cooking time is 30 minutes), stirring occasionally. The gravy should be thick but soupy. Add a little water if too thick.
Taste the gravy, and add salt if needed. (It will go on unsalted rice, so do not undersalt the curry or it will taste bland.)
The curry can be served now, or if desired, it can be stored, refrigerated, 3 to 4 days. Carefully reheat before serving, stirring so the gravy does not stick and burn on the bottom of the pan.
Serve heavily sprinkled with coarsely chopped cilantro. Accompany with unsalted basmati rice.
Chicken Curry
South Indian Chicken Curry
- 1 fairly large or two medium onions
- 3 tablespoons canola oil (the original would have been coconut oil)
- 2 pounds Yukon gold potatoes
- 1/2 inch fresh thick ginger or more if thinner
- 2 large cloves garlic
- 3 teaspoons turmeric
- 1 teaspoon ground fennel
- 4 teaspoons ground coriander
- 1/2 teaspoon (or more to taste) cayenne
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 teaspoon salt, plus more to taste
- 1/2 (16-ounce) can Thai unsweetened coconut milk (freeze the remainder for another use)
- Water as needed
- 1-1/2 pounds boneless, skinless chicken thigh meat
- 1/4 cup lightly packed cilantro leaves, coarsely chopped
Chop the onion(s) and fry with the oil in a heavy pot, stirring frequently until softened. Meanwhile, wash, but it’s not necessary to peel, the potatoes and cut them in 1-inch cubes. Add them to the onions, and fry the two together, stirring frequently and scraping the bottom of the pot, until the onions are starting to turn golden. Lightly peel the ginger and slice it thinly. Pound it in a mortar and pestle with the garlic, or mince the two together extremely finely. Lower the heat under the onions and potatoes and stir in the ginger-garlic mixture for 2 minutes. Stir in the dry spices and salt, and stir while frying them in for 1 minute or until fragrant.
Add the coconut milk plus enough water to reach the top of the potatoes. Simmer about two minutes. Cut the chicken into 2-inch squares, after trimming away tough parts and excess fat. Stir the chicken into the curry mixture, and add enough water just to come up to the level of the chicken. (This curry should have a sauce with the consistency of medium cream.) Simmer, stirring frequently until the chicken and the potatoes are tender, about ten minutes. Taste the sauce as it’s cooking and add enough salt to make it slightly salty (the chicken and potatoes will soak a little more up). Remove the curry from the heat and stir in the chopped cilantro.
Let sit at least 10 minutes, covered, before serving. But the curry is tastier if refrigerated then later reheated to serve. Check the salt and adjust, if needed. Serve over unsalted white rice.
Fish Curry (Korma)
Fish Curry: Authentic and easy
Fish Korma
- 1-1/2 pounds tilapia, either very fresh or still frozen
- 4 teaspoons lime juice
- 8 tablespoons yogurt, whole milk or low fat
- 1-1/2 teaspoon salt
- 2 teaspoons ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1 small-medium onion, diced
- 2 cloves garlic, finely minced
- 1 inch fresh ginger, peeled and finely minced
- 3 tablespoons canola oil
- 1 teaspoon whole cumin seeds
- 2 small bay leaves
- 2 small sticks cinnamon, broken in half
- 1 teaspoon sugar
- 1/2 cup water
- 3 tablespoons coarsely chopped cilantro, including part of stems, for serving
If fish is still frozen, thaw quickly in lukewarm water. If fresh, rinse fish. Cut in 1-inch squares and place in bowl.
Marinate with lime juice, yogurt, salt and ground spices for at least 20 minutes. (Or mix ahead and store up to several hours refrigerated.) Prepare onion, garlic, and ginger.
Heat oil in heavy pan. Add whole spices and let splutter while stirring for several seconds. Add onion and fry, stirring frequently, until starting to turn golden. Add ginger, garlic, and sugar. Fry one minute. Add water, and let boil half a minute.
Add fish and all its marinade. Over medium-high heat, bring just to a full bubble, stirring carefully so as not to break up fish. This will be enough to cook the fish. Remove from heat.
Taste sauce, and add salt if needed. Serve immediately, accompanied by lightly salted rice.
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