Vaguely Indian Fish and Tomato Curry

Recently, I was at my farmers’ market looking for Roma tomatoes to roast and can, but there were none to be found. I got to talking to one of the vendors and he had about 8 lbs of “unsellable” tomatoes; those that were too blemished or ugly to sell. I bought them for 75 cents per pound and ended up with about 7 pints of tomatoes. Score! I highly recommend using homemade roasted tomatoes. I served this over rice.

3 small tilapia filets, cut into chunks
1 medium zucchini, cubed
1 pint fire roasted tomatoes, preferably homemade
2 tablespoons vegetable oil
1 teaspoon mustard seeds
2 Serrano peppers, minced
1/4 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon ground coriander seed
1/2 teaspoon garam masala

In a large saute pan, heat the vegetable oil and mustard seeds. When the seeds start to pop like popcorn, add the zucchini and Serrano peppers and saute, stirring frequently, until the zucchini has just started to soften. Add the tomatoes and all of the remaining spices. Bring to a boil and simmer for about 5 minutes. Place the fish on top of the sauce, put a lid on the pan, and simmer gently for another 5 minutes or until the fish is cooked through. Give it all a stir and serve over rice.