Back to 4 servings Fish 6 pieces firm white fish steaks or fillets (such as rohu, tilapia or cod), about 6 to 8 pieces, skin on, bone in if using steaks 1 teaspoon salt, for cleaning the fish 1 teaspoon turmeric powder, divided: 1/2 teaspoon to clean, 1/2 teaspoon to marinate 0.5 teaspoon salt, for marinating 3 tablespoons oil, for frying the fish Masala 0.25 cup oil, mustard oil preferred, for the masala 1 medium onion, thinly sliced 2 teaspoons garlic, minced 0.5 teaspoon salt, for the masala 0.5 teaspoon turmeric powder 1 teaspoon chili powder 1 teaspoon coriander powder 0.5 teaspoon cumin powder 1 medium tomato, thinly sliced 2 green chilies, slit lengthwise fresh cilantro, a handful, finely chopped
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1 Step 1: Rinse the fish, then rub it with 1 teaspoon salt and 1/2 teaspoon turmeric. Cover with just enough cold water and let it sit for 5 minutes.2 Step 2: Rinse the fish again, drain well and pat dry. Toss with 1/2 teaspoon salt and 1/2 teaspoon turmeric.3 Step 3: Heat a heavy skillet over medium-high, add 3 tablespoons oil and let it heat until shimmering. Lower the heat slightly as the fish goes in.4 Step 4: Fry the fish for 3 to 4 minutes until the underside is golden, turn gently, and fry 3 to 4 minutes more. Transfer to a plate.5 Step 5: Add 1/4 cup oil to the same pan over medium-high. Cook the sliced onion, garlic and salt until golden brown, about 5 minutes.6 Step 6: Add the turmeric, chili powder, coriander and cumin, stirring, and cook 1 to 2 minutes until the oil rises to the surface of the masala.7 Step 7: Stir in 1/4 cup hot water to loosen the masala.8 Step 8: Return the fried fish to the pan, turning to coat it in the masala. Add the tomato slices and cook on medium for 6 to 8 minutes, turning the fish once, until the tomato softens and the fish is heated through and flakes easily.9 Step 9: Add the green chilies and cilantro, stir gently so the fish stays intact, take off the heat and serve hot.getsaucepan.com/r/ab697afb-4096-54e0-9dc4-f04c17e98ebc
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