👨‍🍳 Instructions

1. 1

   Prepare the fish: Wash the cleaned fish thoroughly and pat dry. Season lightly with salt and turmeric powder.

   💡 Tip: Ensuring the fish is properly cleaned and seasoned enhances its flavor.
2. 2

   Sauté aromatics: Heat mustard oil in a pan or pot over medium heat. Add fenugreek seeds and let them splutter. Add chopped onions and sauté until golden brown.

   💡 Tip: Mustard oil provides a traditional flavor, and sautéing onions until golden brown builds a good flavor base.
3. 3

   Add spices: Stir in the ginger-garlic paste and sauté for a minute until fragrant. Add turmeric powder, cumin powder, coriander powder, and red chili powder. Cook for 30 seconds, stirring constantly.

   💡 Tip: Toasting the spices briefly releases their aromatic oils, intensifying their flavor.
4. 4

   Cook tomatoes: Add the tomato puree and cook until the oil starts to separate from the masala, about 5-7 minutes.

   💡 Tip: Cooking the tomato masala until the oil separates indicates that the flavors have melded well.
5. 5

   Add fish and water: Gently add the seasoned fish to the pan. Pour in the water and add salt to taste. If using, add the slit green chilies.

   💡 Tip: Adding fish gently prevents it from breaking apart during cooking.
6. 6

   Simmer the curry: Bring the curry to a gentle boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the fish is cooked through and the gravy has thickened slightly. Be careful not to overcook the fish.

   💡 Tip: Simmering on low heat allows the flavors to meld and the fish to cook gently without becoming tough.
7. 7

   Finish and serve: Stir in the garam masala and chopped cilantro. Simmer for another minute. Serve hot with steamed rice (bhat).

   💡 Tip: Adding garam masala and fresh cilantro at the end provides a burst of fresh aroma and flavor.