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Directions

• Take the washed and dried fish pieces, add 1 tsp of red chili podwer,1 tsp of turmeric powder, salt and rub on the pieces and keep it aside to marinate for sometime.
• Meanwhile let’s prepare the masala for the curry. Roughly chop 3 1/2 of the onions and peel the ginger. Put it in the grinder, add 1/4 cup of water and grind to get a fine paste. Keep it aside. Then finely slice the remaining 1/2 of the onion, tomatoes and slit the green chilies into two halves. Keep them aside. Also beat the curd/ yogurt till it gets lump free and smooth. Keep it aside.
• Let’s fry the fish. Heat the mustard oil on high heat till the color of the oil turns pale. Now fry the fish on medium heat, till the fish turns brown and crisp on both the sides. Remember to flip the fishes on equal intervals and do not burn the fish. Fry 3-4 pieces at once. Keep the fried fishes aside till all are fried perfectly.
• Once all the fishes are fried, remove 1/2 of the mustard oil from the kadhai/ pan. We will cook the curry in the same oil. First temper the oil with all the whole spices i.e. bay leaves, cardamom pods, cloves, cinnamon, black peppercorns, cumin seeds and then add the finely sliced onions. Fry till the onions get translucent, then quickly add the onion-ginger paste and cook the paste till oil separates. If the paste sticks on the bottom splash 1-2 tbsp of water and cook nicely. Once the oil separates from the paste, add the remaining red chili powder, turmeric powder and cumin powder. Mix well. To the masala, add the whisked curd and mix. Then add the chopped tomatoes and slit green chilies and cook till the tomatoes get soft and mushy. Add salt to taste
• Once the masala for the curry gets cooked well, add 500ml or 2 cups of water to it. Mix well and let the curry come to a boil. Then add the fried fishes and simmer cook the fish curry till the curry becomes thick. At the end sprinkle the garam masala to the curry. While cooking make sure you gently flip the fish pieces as they may break. Then garnish with chopped corriander leaves and serve hot with rice or chappati.