Phase 1

1. Start by washing the cod fillets, patting them dry, and then rubbing both sides well with some of the salt, cayenne and turmeric
2. Heat the oil in a deep skillet pan (if you have one) over medium heat and when hot, throw in the fennel and mustard seeds
3. As soon as you hear the seeds beginning to pop, it’s time to put in the onions. The onions will sit for a few seconds before you throw in the garlic and ginger
4. Give the garlic, ginger, and onions a few seconds (30 or so) to mix and get to know each other. Then put in the cumin, salt and the remaining cayenne and stir until they’re incorporated well with the onion mixture
5. Add the tomatoes (with accompanying juices), the roasted cumin seeds and the garam masala
6. Bring the entire mixture to a boil, cover and bring to an ever-gentle simmer for about 15-20 minutes

Phase 2

1. With the curry base simmering, fry the cod fillets in another large pan for a couple minutes on both sides. You don’t want to cook them all the way through, though! Leave them slightly uncooked
2. Once halfway cooked, place the fish in a well-oiled baking dish and pour the tomato mixture over the fish
3. Bake the fish uncovered for about 20-30 minutes at ~350 degree heat in the oven or until you can poke and flake the fish easily

Finishing Touch

Once out of the oven, sprinkle the dish with the fresh coriander… and voila!