Bhuna-style poya fish with tomatoes

Ingredients

• 500 g of poaya fish (4-5 medium-sized fish)
• 2 to 3 medium tomatoes, chopped
• 150 g of chopped onion
• 1 teaspoon of garlic paste
• ½ teaspoon of ginger paste
• 1 teaspoon of turmeric powder (½ teaspoon for marinating the fish)
• 1 ½ teaspoons of chili powder, to taste
• 1/4 cup of dried cilantro
• ½ teaspoon of ground cumin
• 4-5 green, slightly damaged chili peppers
• 2 tablespoons of freshly chopped cilantro
• salt
• 4 tablespoons of mustard oil or cooking oil
• 250 to 350 ml of hot water

Thoroughly clean and rinse the fish, then pat them dry. Next, rub the fish with salt and ½ teaspoon of turmeric. Let them sit for 5 to 10 minutes.

Heat the oil in a saucepan. Once the oil is hot, carefully sear the fish on both sides until lightly browned, then remove them.

In the meantime, sauté the onion over medium heat. Add the garlic and ginger paste and stir for 1 minute, adding a little water to prevent the spices from burning.

Add the remaining turmeric, chili pepper, cilantro, cumin, and salt, and then cook the spices over medium heat for a long time.

When the oil rises to the surface, add the tomatoes and cook until they form a paste-like consistency.

Pour the hot water. Once the sauce comes to a boil, add the golden fish and green chili peppers.

Cover and cook for 5 to 7 minutes over medium heat, without stirring with a spoon. When the sauce thickens and the reddish oil rises to the surface, sprinkle with cilantro.

Leave the pan covered for another 1 to 2 minutes, then turn off the heat.