Bengali-style fish with onions

Ingredients

• 500 g of pooya fish (4-5 pieces)
• 150 g of chopped onion
• 90 g of chopped tomatoes
• 1/4 cup of grated ginger
• 1/4 cup of finely chopped garlic
• 1 teaspoon of turmeric powder
• 1 teaspoon of hot pepper powder
• 1/4 cup of ground cumin
• 4 to 5 green chili peppers, sliced into strips
• 2 tablespoons of chopped cilantro
• 4 tablespoons of neutral oil paint or mustard oil paint
• 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 the oil in a deep pan. Fry the pieces on both sides until golden brown. Set aside.

In the same pan, lightly sauté the onion with the green chili peppers. When the onion is softened, add the ginger, garlic, and tomatoes. Mix the turmeric, chili pepper, and cumin with a little water, then pour in and cook until the oil separates from the other ingredients.

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.