Back to 5 servings 10 pieces katla or rohu fish steaks, about 2 lb total; firm river fish 1.5 tsp turmeric powder, 1 tsp for marinade, 1/2 tsp for the masala salt, to taste, divided 0.75 cup mustard oil, for frying and cooking 2 medium potatoes, cut into 4 pieces each 0.5 cup onion paste, from about 1 medium onion 1.5 tsp garlic paste 1 tbsp ginger paste 1 large tomato, finely chopped 2 green chillies, slit, 2 to 3 0.5 tsp cumin seeds 2 bay leaves 1 tsp cumin powder 1 tsp coriander powder 0.75 tsp red chilli powder 0.5 tsp garam masala powder 2 cups warm water, add gradually 0.25 cup green peas, optional chopped cilantro, for garnish
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1 Step 1: Rub the fish pieces with 1 tsp turmeric and salt, and let them marinate for 20 minutes.2 Step 2: Heat mustard oil in a kadai or wok over medium-high heat. Shallow fry the fish until golden on both sides, then transfer to a plate.3 Step 3: In the same oil, fry the potato pieces until golden brown, then set them aside.4 Step 4: Pour off most of the oil, leaving 2 to 3 tsp in the pan. Add the cumin seeds and bay leaves and let them sizzle.5 Step 5: Add the onion paste and sauté over medium heat until light brown, about 5 minutes.6 Step 6: Stir in the garlic paste for a few seconds, then add the chopped tomato, slit green chillies and ginger paste. Cook until the tomato softens.7 Step 7: When the oil begins to separate from the sides, add the remaining salt, cumin powder, coriander powder, red chilli powder and 1/2 tsp turmeric. Sauté on medium heat until the masala releases oil.8 Step 8: Add 2 cups warm water and bring to a boil. Add the fried potatoes and green peas if using, cover and simmer until the potatoes are nearly cooked.9 Step 9: Gently slide in the fried fish and sprinkle with garam masala. Cover and simmer for 3 to 4 minutes, until the fish is heated through and firm and the gravy has thickened slightly.10 Step 10: Turn off the heat, garnish with chopped cilantro, and serve hot with steamed rice.getsaucepan.com/r/5a052dc0-f9aa-5967-ab68-ec64546471f5
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