Random Tikka Craving!

 Lately I have been trying to switch it up a bit in the kitchen.  This recipe is great for dinner, or you can make it in advance to portion out during the week for a delicious lunch.

Fish Tikka Masala
2 Tbs Butter
1 Jalepeño (finely chopped)
1 bunch of cilantro (approx. 1/2 C. finely chopped)
1 Pint of Half & Half
1 16-oz can of Tomato Sauce
1/4 White Onion
4-5 Cloves of Garlic [I used about 8 :)]
1 Tbs. Paprika
1 tsp Salt
1 tsp Cumin
[I added Cayenne for an extra kick]

Directions:
Start boiling water to make the rice. Follow the directions on the back of the rice bag.  Jasmine Rice is traditionally used, however you can substitute any kind of rice you like. Get creative: try quinoa or some other grain substitute!
Fire up the ol' food processor and finely chop the jalapeño,  onion, and garlic.  Heat up a big skillet to medium heat, and melt your 2 Tbs butter.  Just as the butter melts, throw in the jalapeño, onion, and garlic.  Sauté the mix until it begins to sing/sizzle.  Add 1 can Tomato sauce, 1 pint Half & Half, and the cilantro.  Once the liquid is stirred together add the Cumin, Salt, Paprika, and any other spice you desire.  Lower heat, and simmer for about 20 minutes.
While your sauce is simmering, heat your oven to a broil.  Spray your broil pan with a little oil or non-stick spray and lay your fish down.  Salt/Pepper/Season as desired on both sides, and place fish in the broiler for about 4 minutes each side. I prefer to use Cod, Sole, or some type of sturdy white fish. (You can also substitute chicken if you desire, but I recommend using the traditional yogurt marinade if you're going to switch to poultry.)  Once the fish is done, let it sit and cool for about 5 minutes before cutting the fish into small pieces.
Incorporate the fish into the tikka sauce and serve over rice. 
Enjoy!