A traditional light and spicy fish stew from Bengal where it would be made with hilsa or rohi. This is from “India with Passion” by Manju Malhi.
Mix together the turmeric, ground cumin, ground coriander, chillies, salt and 20g of the coriander leaves. Coat the fish evenly with this mixture.
Heat 2 tbsp oil in a frying pan and fry the fish for 2 minutes on each side or until lightly browned. Drain on kitchen paper and set aside.
Heat the remaining oil in the same pan and add the cumin and mustard seeds. When they pop add the garlic, ginger, onions and tomatoes. Fry gently for 8 minutes.
Add about 200 ml boiling water and stir for a minute then return the fish to the pan. Simmer for 10-12 minutes unil the sauce is brownish and the fish is cooked.
Garnish with the remaining coriander and serve with rice and dal.