Shopping List 2 Filets of frozen white fish 1 Cup of Long Grain Rice 1 Can of diced Tomatoes 1 Diced Onion 1 Small Chili Pepper 1/4 tsp. Baharat Seasoning (to taste) Pinch of freshly grated or dried Ginger Lemon Zest 3 Garlic Cloves Chopped Chicken/Beef Stock Ghee or Butter 1 Bay Leaf Baharat Spice Blend: 1 tsp. Ground black pepper 2 tsp. Ground nutmeg 2 tsp. Paprika 1 tsp. Ground Coriander 1 tsp. Ground cinnamon 1 tsp. Ground Cloves 1 tsp. Cumin 1/4 tsp. Ground cardamom Instructions Begin by simmering chopped onions in ghee or butter until they turn translucent. Then add long grain rice, toasting it as well before measuring in stock, tossing in a bay leaf, covering, and cooking, bringing to a boil before letting it rest for 14 minutes. Salt and pepper the fish, cutting it into bite-sized portions and setting aside. In a pan, heat ghee (or butter), garlic, freshly grated ginger, chili peppers, turmeric, Baharat seasoning (black pepper, cumin, coriander, clove, cardamom, paprika, cinnamon, and nutmeg, ground and blended), lemon zest, and a piece of cinnamon bark until the garlic is nicely toasted. Then add a can of tomatoes and their water. Simmer for 5-8 minutes, until the water starts to reduce and form a sauce. Add fish and cook for an additional 5-8 minutes, or until the fish cooked through, with nice flakey skin, but not overcooked. Plate the rice first, topping it with the curry, and garnishing with fresh mint and/or cilantro.