Tripura Masor Dom Fish Slow Cook Dry Spiced Tripuri Bengali

Ingredients

• 500g firm river fish — cut into medium pieces (rohu or catla preferred)
• 1 large onion — finely chopped
• 2 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp mustard oil
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 cup water
• Salt to taste
• Fresh coriander to garnish

Method

1. Marinate fish pieces with 1/4 tsp turmeric, a pinch of red chilli powder and salt for 10 minutes.
2. Heat 2 tbsp mustard oil to smoking in a wide pan.
3. Reduce to medium-high. Fry marinated fish pieces 2 minutes per side until golden. Remove and keep aside.
4. In the same oil add finely chopped onion.
5. Cook on medium heat for 8 to 10 minutes until deep golden-brown.
6. Add ginger-garlic paste. Cook 2 minutes. Add finely chopped tomatoes.
7. Cook 8 minutes until completely broken down and oil separates at the edges.
8. Add remaining turmeric, coriander powder, red chilli powder and salt.
9. Cook 3 minutes until the masala is fragrant and concentrated.
10. Add 1/2 cup water. Stir to combine.
11. Return the fried fish pieces to the pan. Spoon the masala over each piece.
12. Cook on medium-low heat, covered, for 10 minutes.
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. Add garam masala. Garnish with coriander. Serve with rice.