Jeera - Hara Dhania fish (fish with cumin and cilantro)

Recipe for one fillet - adjust as needed for quantity.

Materials:

- 1 fresh fish fillet. I've used catfish (US farmed as well as Basa - Vietnamese catfish) and tilapia and both work well.
- jeera (cumin) - about one level teaspoon; grind coarsely.
- 3 to 4 dried red chili peppers: If possible, use Kashmiri deghi mirch or Bedagi (Byadgi). These have a wonderful flavor and low heat. If not available, use cayenne peppers. Either way, grind coarsely and combine with salt (according to taste). If you don't have the whole peppers, the chili powder works as well.
- Garlic: use as much as you like; 3-4 cloves are good but add more if you enjoy a stronger garlic-ification.
- Hara dhania (Cilantro): small bunch; clean and dry; shred coarsely by hand.

Preparation:

Rub fish with the ground cumin, crushed chili peppers and salt and set aside for 10 minutes.

Heat oil in a tava (I use my trusty Lodge griddle; you could use any suitable pan including non-stick types). Brush the surface with oil and heat. Lay the cilantro and garlic and cook on medium heat until the cilantro wilts. Then lay the fish on top and cook each side until done - usually 7-8 minutes per side.

Serving:

Enjoy as part of a meal, perhaps with some lentils (arhar or chana dal) and rice. Also works really well in a wrap or sandwich.