Bengali catfish kalia

Ingredients

• 5 to 6 portions of cod (aar), approximately 550g
• 3 tablespoons of onion paste
• 75 g of chopped onion
• 1 teaspoon of garlic paste
• 1 tablespoon of ginger paste
• 1 medium tomato, chopped or pureed
• 2 tablespoons of plain yogurt, drained and whisked
• 1 teaspoon of turmeric
• 1 ½ teaspoons of chili powder
• 1 teaspoon of ground cilantro
• 1/4 teaspoon of ground cumin
• 1/2 teaspoon of garam masala
• 2 cardamom pods, 2 cinnamon sticks, and 3 cloves
• 4 to 5 whole or slightly broken green chili peppers
• salt
• 5 to 6 tablespoons of mustard oil

Wash the fish thoroughly, pat it dry, then rub it with a little salt and 1/2 teaspoon of turmeric. Let it sit for 10 minutes.

First, heat the mustard oil in a frying pan and then lightly brown the fish fillets on both sides over medium heat, being careful not to overcook them as the flesh is delicate. Set aside.

In a separate pan, brown the cardamom, cinnamon, and cloves. Once they are fragrant, add the chopped onion and cook until lightly browned.

Add the onion, ginger, and garlic paste, and cook for 2-3 minutes, stirring occasionally with a little water to prevent sticking.

Add the remaining turmeric, chili pepper, cilantro, cumin, and salt, and cook until the oil separates. Then add the tomatoes and cook until they soften.

Reduce the heat to a minimum, and gradually add the whipped yogurt, stirring constantly. When the oil starts to rise, pour in 350 to 500 ml of hot water.

Bring to a boil, then gently add the fish to the sauce with the green chili peppers. Cover and simmer for 8 to 10 minutes over medium heat.

Once the sauce has thickened and a red sheen appears on the surface, sprinkle with garam masala. Cover and simmer over low heat for another 2-3 minutes, then turn off the heat.