Tripura Masor Dom Fish Slow Cook Dry Spiced Tripuri Bengali

Method

1. 1

   Marinate fish pieces with 1/4 tsp turmeric, a pinch of red chilli powder and salt for 10 minutes.

2. 2

   Heat 2 tbsp mustard oil to smoking in a wide pan.

3. 3

   Reduce to medium-high. Fry marinated fish pieces 2 minutes per side until golden. Remove and keep aside.

4. 4

   In the same oil add finely chopped onion.

5. 5

   Cook on medium heat for 8 to 10 minutes until deep golden-brown.

6. 6

   Add ginger-garlic paste. Cook 2 minutes. Add finely chopped tomatoes.

7. 7

   Cook 8 minutes until completely broken down and oil separates at the edges.

8. 8

   Add remaining turmeric, coriander powder, red chilli powder and salt.

9. 9

   Cook 3 minutes until the masala is fragrant and concentrated.

10. 10

    Add 1/2 cup water. Stir to combine.

11. 11

    Return the fried fish pieces to the pan. Spoon the masala over each piece.

12. 12

    Cook on medium-low heat, covered, for 10 minutes.

13. 13

    Uncover. Cook 5 minutes on medium heat until the masala reduces and clings to each fish piece — this is a dry preparation, not a gravy.

14. 14

    Add garam masala. Garnish with coriander. Serve with rice.