Quinton's Fish In Tomato Coconut Curry

Couldn't find a recipe for what I was in the mood for, so I had to invent this myself.

Serves 4 to 6

THE FISH

2 lbs. mild white fish fillets of uniform thickness
2 tsp. salt
1 tsp. cumin powder
1¹/2 tsp. corriander powder

Set fish in a container for marinating, such as a glass casserole. Combine the salt and spices and dry-rub them all over the fish. Set aside to absorb. Meanwhile, make the flavor base.

THE FLAVORS

3 Tbsp. vegetable oil or ghee
¹/2 jalapeno pepper, sliced
2 shallots, sliced
¹/2-inch length of ginger root, peeled and cut into mini match sticks
1 pinch of turmeric
2 pinches curry powder
1 pinch salt
1 tsp. cumin powder
1 tsp. corriander powder
1 to 3 pinches cayenne pepper, as desired

Heat a skillet big enough to hold the fish (keep the lid handy). Add the oil and gently fry the above seasonings until tender & fragrant.

THE CURRY

2 to 5 whole fresh ripe tomatoes (depending on size), pureed skin and all in a blender until seeds are mostly gone, to make at least 2 cup of puree
¹/2 cup canned coconut cream (not milk)

Add the pureed tomatoes to the pan. Bring to the simmer and cook gently for 15 to 20 minutes to bond the flavors (the sauce should reduce a little, but don't let it get pasty, add a little water as needed). Stir in the coconut cream. Once the coconut cream has heated to the simmer, add the fish to the pan in a single layer if possible, coat with sauce, cover the pan and poach gently for 2 minutes. Check the fish for doneness. It will cook quickly, so check it every minute or two, covering with the lid between checks. It is done when it flakes apart. Serve immediately.