Mrigal Maach Bhuna (Mrigal Fish Curry)

Serves five to six people.

Ingredients:

• Mrigal Maach (River-Catfish) - 7 to 8 pieces
• Sliced onions - ½ cup
• Ginger paste - 2 teaspoons
• Garlic paste - 1 teaspoon
• Ground turmeric - 1 teaspoon
• Chili powder - 2 teaspoons
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Fried cumin powder - 1 teaspoon
• Green chili - 4 to 5
• Chopped coriander leaves - ¼ cup
• Salt - 2 teaspoons (as needed)
• Oil - ½ cup

Preparation:

• Clean the fish a few times with water and salt.
• Marinate with a bit of salt, turmeric and chili power for about 10 minutes.
• Heat oil in a pan and lightly fry the fish pieces. Keep the fish aside.

• In the same pan, brown the onions.
• Add in the ginger and garlic, fry for another minute.
• Stir in the coriander powder, cumin, turmeric and chili powder with about 2 tablespoons of water.
• Fry for a minute before pouring in ½ a cup of water and covering the pan.

• Once the water starts boiling, add the fish pieces and stir gently.
• Keep covered over low heat for 3 to 4 minutes.

• Gently turn the fish pieces over and throw in the coriander leaves and green chili.
• If the water dries up, stir in a few more tablespoons of water.

• Garnish with the fried cumin power after a few minutes.
• Once the gravy starts to dry up and the oil separates out, turn off the heat and serve.