Fish curry with steamed rice

Ingredients for 4 portions

• 600 gRohu, steaks
• 1 tspTurmeric
• 1 ½ tspRed chilli powder
• to tasteSalt
• 4 tbspMustard oil
• 1 tspCumin, seeds
• 1Bay leaf
• 2Onions, finely chopped
• 1 tbspGinger-garlic paste
• 2Green chillies, slit
• 2Tomatoes, finely chopped
• 2 tspCoriander powder
• ≈ 300 mlWater
• 3 mlGaram masala
• 3 tbspCoriander leaves, chopped

On the side

• 300 gRice, sona masoori or basmati
• ≈ 600 mlWater, for the rice

Method

1. Wash the rice two or three times, until the water runs almost clear, and put it in the pressure cooker with the water for the rice.
2. Pressure-cook the rice on medium heat for 2 whistles, about 10 minutes, and let the pressure drop by itself.
3. Rinse the fish steaks and pat them dry. Rub them with half the turmeric, a third of the red chilli powder and salt, and set aside while you prepare the rest.
4. Finely chop the onions and tomatoes and slit the green chillies.
5. Heat half the mustard oil in a kadai until it smokes lightly, then lower the heat. Fry the fish steaks for about 2 minutes on each side until light golden, and take them out.
6. Add the rest of the mustard oil to the kadai, then the cumin seeds and bay leaf, then the onions. Fry until golden, about 8 minutes.
7. Add the ginger-garlic paste and green chillies and fry for a minute. Add the tomatoes, the rest of the turmeric and red chilli powder and the coriander powder and cook until the tomatoes are soft and the oil separates, about 5 minutes.
8. Pour in the water, season with salt and bring to a boil. Slide in the fish and simmer, covered, on low heat for 7–8 minutes. Don't stir; shake the kadai gently instead so the fish doesn't break.
9. Sprinkle over the garam masala and coriander leaves and serve with the rice.

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