Masala mix (he mixes his own with 1/2-1 teaspoon of turmeric, coriander, salt and pepper, small sprinkle of cayenne powder, 1 tbsp. diced ginger, 1 tsp. of a good Madras-style curry powder mix)
Dice 1 medium to large onion, finely dice 1-2 chopped garlic cloves.
Cut up green tomatoes 2-4 cups roughly chopped (not too small).
Start by heating up 2-3 tbsps of olive oil in a heavy-bottomed saucepan.
Add onions, then garlic. Cook 'til onions translucent, slightly browned. Add the Masala mix, stir in for about a minute, then add the chopped green tomatoes and 1 cinnamon stick
Cover, simmer until tomatoes have broken down and are turning into a fairly thick paste (some chunks left).
When the sauce is thick, cooked, add a bit of water to dilute if necessary, just enough so that you can add the fish and cook until flesh is opaque, shouldn't take longer than 3 minutes.
Add a couple of tablespoons of sour cream. You could sprinkle fresh cilantro over the top. Serve on basmati rice.
This made enough for the two of us for dinner -- Paul eats as much as 2, despite having retained his 32-inch waist for 40+ years (No idea how he does it!) -- and there was enough for my lunch the next day.
I'm not sure how many of you will be able to find green tomatoes to try this out -- let me know if you do, please. I've been trying to think of what might substitute for the green tomatoes -- it would, of course, be a completely different dish with ripe ones. I suspect tart plums might give a similar result, although they wouldn't break down the same way, I shouldn't think, and they have the same problem of not being available for long. But perhaps pears or apples, sliced. . . .Suggestions? I think we'll just keep the recipe handy for next year's surfeit of unripe tomatoes. . .