Bangladeshi Fish Curry

Ingredients

Fish fillets

1 lb (450g), cleaned and washed

Mustard oil

3 tablespoons

Salt

1 teaspoon, or to taste

Red chili powder

1 teaspoon

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Turmeric powder

1 teaspoon, plus extra for marinating

Green chilies

2-3, slit

Tomatoes

2 medium, chopped

Ginger

1 inch piece, grated

Garlic

4 cloves, minced

Onion

1 large, finely chopped

Fresh coriander leaves

1/4 cup, chopped (for garnish)

Instructions

1. Clean and wash the fish fillets thoroughly. Marinate them with turmeric powder and salt. Set aside for about 10 minutes to absorb the flavors.
2. In a large pan, heat the mustard oil over medium heat until it begins to shimmer. Carefully add the marinated fish fillets and fry until they are golden brown on both sides. Remove the fish and set aside.
3. In the same pan, add more mustard oil if needed. Add the finely chopped onions and sauté until they turn golden brown and translucent.
4. Add the minced garlic and grated ginger to the onions. Cook for an additional minute until fragrant.
5. Stir in the chopped tomatoes and green chilies, followed by the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook until the tomatoes break down and the spices are well combined, forming a rich sauce.
6. Add a splash of water to create a thick gravy. Allow it to simmer for a few minutes.
7. Gently place the fried fish fillets into the simmering gravy. Cover the pan and cook for 10-15 minutes, or until the fish is cooked through and has absorbed the aromatic flavors.
8. Garnish with freshly chopped coriander leaves before serving. Enjoy hot with steamed rice or warm naan bread.