Bengali poya fish with onions

Ingredients

• 500 g of pooya fish (4-5 pieces)
• 150 g of chopped onion
• 90 g of chopped tomatoes
• 1/4 teaspoon of ground ginger
• 1/2 teaspoon of garlic paste
• 1 teaspoon of turmeric powder
• 1 teaspoon of chili powder
• 1/4 teaspoon of ground cumin
• 4 to 5 green chili peppers, sliced into strips
• 2 tablespoons of chopped cilantro
• 4 tablespoons of neutral oil or mustard oil
• A pinch of salt
• 240 ml of water

Cut the fish, rinse it, and pat it dry. Rub it with a little turmeric and salt, then heat some oil in a deep frying pan and fry the pieces on both sides until golden brown. Set aside.

In the same pan, lightly brown the onion with the green chili peppers. When the onion is tender, add the ginger, garlic, and tomatoes. Mix the turmeric, chili pepper, and cumin with a little water, then add and cook until the oil separates.

Pour the water and add salt. Once the broth comes to a simmer, add the fish pieces. Cook covered over medium heat for 5 to 7 minutes. When the sauce has thickened and coats the onions, sprinkle with cilantro and remove from the heat.