Aair macher dopiaza, catfish and onion curry

Ingredients

• 500 g of firm-fleshed white fish, cut into pieces (or another firm-fleshed white fish)
• 2 cups of finely chopped onion
• 1 tablespoon of garlic paste
• 1 tablespoon of ginger paste
• 1 medium tomato, chopped
• 4-5 green, slightly damaged chili peppers
• 1 teaspoon of turmeric, plus a little extra for the fish
• 1 teaspoon of red chili powder
• 1 teaspoon of ground cumin
• 1 teaspoon of ground cilantro
• Mustard oil, for frying and cooking
• salt
• 2 tablespoons of freshly chopped cilantro
• hot water

Thoroughly wash the fish pieces, drain them, and rub them with a little salt and turmeric. Let them sit for at least 10 minutes.

First, heat the mustard oil in a kadai (a shallow pan) over medium heat. Then, lightly brown the fish on both sides. Set aside.

In the remaining oil, add a little more if needed, and gently heat the onions until they turn golden.

Add the ginger and garlic paste and cook until the raw smell disappears.

Add the tomato, turmeric, chili powder, cumin, chopped cilantro, and salt, and cook everything together with a few drops of water to prevent the spices from burning.

When the tomatoes have softened and the oil has risen, pour in hot water to the desired consistency.

Once the sauce comes to a boil, gently place the fried fish in the pan.

Sprinkle the green chili peppers with salt, cover, and let them cook for 5 to 7 minutes over medium heat.

When the sauce has thickened and the oil starts to separate, turn off the heat.

Garnish with fresh cilantro just before serving and gently mix.