Back to 4 servings fish 1.5 lb rohu or catla fish steaks or fillets, about 700 g total, cut into 4 large pieces 1 tsp turmeric powder, divided 1 tsp kosher salt, plus more to taste 0.5 cup mustard oil, for frying and finishing gravy 1 cup full-fat Greek yogurt, or thick hung curd, at room temperature 1 tsp Kashmiri red chili powder, for color 1 tsp ginger paste 1 tsp garlic paste 1 tsp cornstarch 1 medium yellow onion, finely ground into a paste 2 bay leaves 3 green cardamoms 1 inch cinnamon stick 4 cloves 0.5 tsp sugar 4 green chilies, slit lengthwise 1 tbsp fresh cilantro, chopped, for garnish
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1 Step 1: Coat the fish pieces in half the turmeric and the salt. Let them rest for 15 to 20 minutes, then pat dry with paper towels.2 Step 2: Pour the mustard oil into a wide, heavy-bottomed pan or kadai and bring it to a smoking point over medium-high heat, then turn the flame down a notch. Fry the fish in batches if the pan is crowded, giving each side 2 to 3 minutes until lightly golden. Move the pieces to a plate.3 Step 3: Whisk the room-temperature yogurt until smooth with the remaining turmeric, chili powder, ginger paste, garlic paste and cornstarch.4 Step 4: In the same oil over medium-low heat, fry the bay leaves, cardamoms, cinnamon and cloves for 30 to 40 seconds until fragrant.5 Step 5: Add the onion paste and sauté 5 to 7 minutes until the raw smell is gone and it turns light golden. Lower the heat to the lowest setting.6 Step 6: Stir in the yogurt mixture and cook 2 to 3 minutes, stirring constantly so it does not curdle. Add about 1/2 cup warm water, the sugar and salt to taste, and bring to a gentle simmer. Do not let it come to a rolling boil.7 Step 7: Slide in the fried fish and slit green chilies. Cover and cook on low heat for 5 to 6 minutes, until the fish is cooked through and flakes easily.8 Step 8: Turn off the heat. Drizzle with 1 teaspoon raw mustard oil, scatter the cilantro over the top, cover and rest for at least 10 minutes before serving hot with steamed basmati rice.getsaucepan.com/r/9bd5a8e5-7b8d-5124-a31d-d14b9e53db97
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