Ingredients
| 500g fish (like Rohu or Hilsa), cleaned and cut into pieces |
| 1 tablespoon turmeric powder |
| 1 teaspoon salt |
| 2 tablespoons mustard oil |
| 1 teaspoon panch phoron (Bengali five-spice mix) |
| 1 large onion, finely sliced |
| 2 cloves garlic, minced |
| 1 inch ginger, grated |
| 2 green chilies, slit |
| 1 tomato, chopped |
| 2 green chillies, slit |
| 1 teaspoon turmeric powder |
| 1 cup water |
| 1 teaspoon red chilli powder (adjust to taste) |
Method
- Marinate the fish pieces with 1 tablespoon of turmeric powder and salt. Set aside for 15 minutes.
- Heat mustard oil in a stainless steel pan over medium heat until smoking. Gently place the fish pieces and fry until golden brown on both sides. Remove and set aside.
- In the same oil, add panch phoron and let it sizzle for a few seconds.
- Add sliced onions and cook until they turn translucent.
- Stir in garlic, ginger, and green chillies, sautéing until aromatic.
- Add chopped tomatoes, red chilli powder, and the remaining turmeric powder. Cook until the tomatoes soften and oil starts to separate.
- Pour in water and bring the mixture to a boil. Adjust salt to taste.
- Carefully slide in the fried fish pieces, cover, and simmer on low heat for about 10 minutes, or until the curry thickens slightly.
- Garnish with fresh cilantro and serve hot with steamed rice.
