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Baja to me means fresh fish and seafood. Other than grilling, frying and making a risotta - I need some new ideas!

Fish Korma

Try this one Diane...

Ingredients:
750 gram Fish fillets
Lemon juice
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Ground turmeric
Oil for frying
1 large Onion, finley sliced
1 medium Onion roughly chopped
1 teaspoon Chopped garlic
1 tablespoon Chopped fresh ginger
3 Fresh red chillies
2 tablespoon Blanched almonds
1 tablespoon White poppy seeds (optional)
2 teaspoon Ground cummin
2 teaspoon Ground coriander
¼ teaspoon Ground cardamom
¼ teaspoon Ground cinnamon
Small pinch ground cloves
¼ teaspoon Saffron strands
2 tablespoon Boiling water
1/2 cup Natural yoghurt
Salt to taste
2 tablespoon Chopped fresh coriander

Method:
Wash and dry fish, cut into large serving pieces and rub with lemon juice, salt, pepper and turmeric. Heat oil in a frying pan for shallow frying and on high heat, brown the fish quickly on both sides. Lift out on to a plate. In the same oil fry the sliced onion until golden brown, remove and set aside.

Put chopped onion, garlic, ginger, chillies, almonds, poppy seeds into a blender jar and puree. If necessary add a little water. Add ground spices and blend once more, briefly. Pour off all but about 2 Tbl oil from pan and fry the blended mixture until colour changes and it gives out a pleasant aroma. The mixture should be stirred constantly while frying and care taken that it does not stick to the pan and burn.

Add 1/2 cup water to blender container and swirl out any remaining spice mixture. Add to pan. Pound saffron strands in mortar and pestle, add boiling water and stir, add to mixture in pan. Add yoghurt, stir and simmer gently for a few minutes, then add fish pieces, turning them carefully in the sauce. Add salt to taste. Cover and simmer for about 10 minutes, then sprinkle with fresh coriander and serve hot with rice

Enjoy!!!

That sounds fantastic! I'll do that with some saffron rice.

Look for a report back soon.

Crushed pumpkin seeds and honey make an excellent crust for baked fish, particularly when set off with a good tomatillo sauce. You can substitute any firm, boneless local variety for the salmon.

This recipe comes from Rincón San Román in Real del Mar, where Chef Martín San Román develops his personal repertoire of dishes that draw their inspiration as much from nineteenth-century haciendas as from Paul Bocuse.

The author of this recipe has permitted it to be distributed under the Creative Commons license known as "Attribution Non-Commercial No Derivatives". It is therefore being distributed as a PDF to insure its integrity.

Download the recipe here.