Koral macher dopiaza, barramundi with onions and spices

Ingredients

• 4 to 5 pieces of barramundi
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of chili powder
• salt
• oil for deep frying
• 1 1/2 cups of finely chopped onion
• 1 teaspoon of minced garlic
• 1-2 green, slightly damaged chili peppers
• 1/2 teaspoon of ginger paste
• 1/2 teaspoon of garlic paste
• a little less than 1/2 teaspoon of turmeric
• 1/2 teaspoon of chili powder
• 1/4 teaspoon of ground cumin
• 1/4 cup of ground cilantro
• 1 tomato, chopped
• 1/4 cup of fresh, chopped cilantro
• 2 whole green chili peppers
• salt
• about 1 1/2 cups of warm water

Thoroughly wash the fish pieces, then pat them dry with paper towels or a clean cloth until all the excess water is removed.

Mix them with 1/2 teaspoon of salt, turmeric, and chili powder.

Heat the oil in a pan and fry the fish over medium heat until both sides are nicely browned; set aside.

In the same pan, sauté the chopped garlic, onion, and sliced green chili peppers until softened.

When the onion is translucent, add the ginger and garlic paste, along with a little water to prevent it from burning.

Add the turmeric, chili powder, cumin, ground cilantro, and salt, and cook over medium heat, adding 1 cup of water in increments of 2 or 3.

When the oil rises to the surface of the masala, remove the fried fish.

After a minute, gently turn it over, pour in the remaining half-cup of water, and cover.

Cook for 5 to 8 minutes over medium heat, allowing the fish to absorb the spices.

Discover and sprinkle with fresh tomatoes, cilantro, and whole chili peppers.

Once the sauce has coated the fish and the oil has risen, turn off the heat and let it rest, covered, for 3 to 5 minutes before serving.