vismasala.

Made this for dinner tonight and it just about blew our heads off. The recipe called for one Madame Jeanette pepper (the picture above is what Dirk v/d Broek called "Madame Jeanettes", I'm not so sure), and that's what I used. Maybe half that much would make it edible for the general population.

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vismasala (surinamese fish masala).

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600gr whitefish, cut into large pieces
3 tbsp masala spice mix (coriander seed, cumin, mustardseed, fenugriek, nigella, black pepper, turmeric)
1/2 tsp salt
2 tbsp sunflower oil
1/2 madame jeanette or habanero pepper, stemmed and seeded, cut into thin rings
1 medium onion, chopped
2 cloves garlic, minced
1 tomato, cut into small pieces
1/2 cup water
4 tbsp celery leaves

Rub pieces of fish with masala and salt, let sit for 5 minutes. Heat the oil in a wok or sautepan and brown the fish pieces. Remove the fish and add the onion, garlic, and pepper to the pan. After a minute of cooking, add the tomato. Cook for a minute or two then add the celery leaves and water. When it reaches a simmer, add the fish back in and simmer for 15 minutes over very low heat. Serve with buttered rice. Serves at least 3, maybe one more if you were serving another dish as well.