Ingredients : 

2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon cardamom
1/2 teaspoon turmeric
1/2 teaspoon salt
2 fresh jalapeno peppers, seeded and diced
1/4 cup chopped cilantro
1 tablespoon lemon juice
1 (28 ounce) can diced tomatoes with juice
1 pound cod fillets, cut into chunks

Direction : 

On medium heat, heat the oil in a skillet. Add onion into the
skillet. Lower heat to low, and cook while mixing frequently till
brown and soft for 15 minutes.

Into the skillet, mix ginger paste and garlic paste. Cook for 60
seconds. Whisk in salt, turmeric, cardamom, coriander and
cumin. Mix in tomatoes, lemon juice, cilantro and jalapeno with
juice, scraping up any brown bits from the bottom of the skillet.
Boil. Lower heat to low, keep it covered, and simmered for 20
minutes. Put the sauce aside for several hours at this point to let
the flavors to blend if desired.

Bring the sauce back to a boil, and add cod into the skillet. Lower
heat to low, and cook till fish could be flaked easily using a fork,
for 15 minutes.

Nutrition Information : 

Calories: 227 calories;
Total Carbohydrate: 11.4
Cholesterol: 53
Protein: 23.6
Total Fat: 8.4
Sodium: 757