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1
In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together.
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2
Preserve some cut pieces 1 cup) of onion.
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3
Cut small pieces of tomatoes.
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4
Make small pieces of fish fillets, about 3 inches in length.
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5
Clean them properly if you are using the whole fish and make it into small pieces.
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6
Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste.
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7
Mix all of them properly.
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8
Allow to marinate for 1/2 hour.
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9
Take a pan or a wok (preferable), heat it and put oil to deep fry the fish.
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10
Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side.
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11
Keep all of them in a separate plate.
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12
When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it.
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13
Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter.
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14
Then put the cut onion pieces and allow it to just a little brown.
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15
Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste.
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16
Keep stirring it until the paste becomes a little brown (it takes around 10 minutes).
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17
You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok.
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18
The paste is now perfectly fried.
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19
Now pour 3 cups of water to it, or as much thick gravy you want.
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20
Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes.
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21
Switch off the gas.
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22
Use coriander leaf for garnishing.
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23
This dish should be served with fresh steamed rice and squeeze some lime some juice on top.
