Fish with Garlic, Tomatoes and Green Onions

Rosun r Pyaj Koli Diye Maacher Jhol

My previous post detailed my memories attached to this dish. After consulting with my big sister, I was able to reproduce my Mamima, or aunt's recipe more accurately. The coarsely ground mustard seeds in my prior post were replaced with garlic which gives this gravy a lighter, fresher appearance and taste .

Any white fish, such as snapper, tilapia or carp, will work for this recipe and it goes without saying that fish cut in steaks with the bones intact, always taste much better than filleted fish. I used both sliced onions and onion paste and also added potatoes to this fish curry.

Ingredients
1 lb. fish, cut in steaks or filleted

1 russet/baking potato, peeled and cut in big chunks
1 bundle green onions, cut in 1" segments
1 large tomato, chopped
1 medium onion, sliced

1 medium onion, peeled & quartered 

6 cloves garlic, peeled  

1/2 large tomato, chopped

1/2 large tomato, sliced

3-4 green chilies, stem removed and left whol
1/2 tsp. turmeric powder

1 tsp Kashmiri mirch/paprika
4 Tbsp. vegetable oil
1/4 tsp. nigella/kalo jeera/kalonji seeds
1 Tbsp. mustard oil
salt to taste

Directions

1. Blanch quartered onion and garlic, drain and blend to a paste with chopped tomatoes.
2. Toss fish pieces with turmeric and salt, and set aside for 20 minutes.
3. Do the same with the potatoes and set aside.
4. Heat 2 Tbsp. oil over medium-high heat, fry fish then potatoes until golden brown and set aside.
5. To the same oil, add remaining 2 Tbsp. oil and temper with nigella seeds. 
6. When tempering begins to sputter, add sliced onions, green chilies,  and stir-fry until translucent.
7. Add onion paste, turmeric, paprika and salt, along with half the green onions.
8. Season with salt and sugar to taste and stir-fry until oil resurfaces.
9. Add potatoes, cover and simmer until potatoes soften.
10. Add a cup of simmering water and bring back to a boil.
11. Add fish pieces and sliced tomatoes. 
12. Bring gravy to a boil, reduce heat to low, cover and simmer until gravy thickens.
13. Turn heat off and garnish with remaining green onions and mustard oil.

 Serve over a mound of hot, steamed rice.