Bengali-Style Fried Fish In Onion And Tomato Curry (Fish

1. 1

   Remove heads from fish and cut bodies into 1-inch-thick steaks (or ask your fishmonger to do this for you; see note). In a small bowl, combine kosher salt, turmeric, and 2 teaspoons (4g) Kashmiri red chili powder. Sprinkle salt mixture all over fish.

2. 2

   Add enough oil to a large saute pan to fill it 1/4 inch deep and heat over high heat until shimmering. Working in batches if needed, add seasoned fish steaks and cook until browned on both sides, about 10 minutes. Using a slotted spatula, transfer cooked steaks to a plate, tray, or dish and set aside.

3. 3

   Drain off all but 2 tablespoons oil from saute pan. Continuing to work over high heat, add onion and cook until browned in spots, about 5 minutes; lower heat at any point if onion threatens to burn.

4. 4

   Lower heat to medium and add ginger, bay leaf, remaining 1 teaspoon (2g) chili powder, cumin, and coriander, cooking until the spices bloom, about 3 minutes. Add diced tomatoes and cook until some of the liquid has cooked off and you have a thick, paste-like curry, about 5 minutes. Finish the gravy with vinegar and season with salt and pepper to taste.

5. 5

   Nestle the fried fish steaks into the curry, gently tossing to coat in the sauce. Garnish with chopped cilantro and serve.

* Per serving · 4 servings · Values may vary.