3- 4 fish steaks (I used Tilapia steaks ,select any mild, white fish of choice)
1/2 tsp turmeric powder
4 tbsp pure mustard oil (substitute with cooking olive oil or vegetable oil)
3/4 cup red onions, finely chopped
2 garlic cloves, minced
2 large Roma tomatoes, finely chopped (yield about 1 cup)
2 tbsp grated fresh ginger
1.5 tsp coriander powder
1.5 tsp red chilli powder (or to taste)
1/2 tsp turmeric powder
1/2 tsp dry mango powder (amchoor, substitute with lemon juice to taste)
1 tsp kasuri methi (dry fenugreek leaves)
1/4 cup of water (this depends on how watery your fish is and the desired consistency of the curry, adjust amount accordingly)
Salt to taste
Chopped fresh cilantro for garnish
Method
Rub the fish steaks with 1/2 tsp of turmeric powder and refrigerate for about 2 hours.
When ready to make the curry, take out the fish from the fridge and let sit at room temperature.
In a heavy bottomed pan, add the oil and heat on high up till you see ripples on the surface.
If using mustard oil, you will need to heat it till its smoking to do away the raw smell.
Reduce heat to medium.
Add the finely chopped onion and cook them till golden brown. About 6-8 minutes.
Next, add minced garlic and cook for 1-2 minutes till you start smelling the aroma.
Reduce the heat to low and add the tomatoes and grated ginger along with chilli, coriander, and turmeric powder.
Cook this masala on low heat till the oil starts separating from the mix along the sides of the pan. About 10-12 minutes.
Cook thoroughly to reduce water.
This slow cooking is very important to develop flavors and color of the paste, please do not rush.
Allow the masala to reduce till it acquires beautiful reddish to brown color.
Add the marinated fish steaks next to the along with kasuri methi & dry mango powder. Also add salt to taste.
Stir around gently so that the fish steaks are coated in the masala.
Cover the pan and let the fish cook on low for 5 -8 minutes. This cooking time will depend on the variety, cut and thickness of steaks. Adjust accordingly.
When the fish is just about done, add the water and let simmer for another 2-3 minutes
Once the fish is cooked through, let the curry sit covered for at least 30-40 minutes, undisturbed.
Garnish with chopped cilantro and serve with steamed basmati rice. (You can warm the curry before serving)
