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Ingredients:

- Rohu or Catla fish - around 750 gms (around 10-12 pieces)
- Onions- 3 medium,sliced (1 medium sized onion should weigh around 75 gms.)

For marination:
- Salt- 1 tsp
- Turmeric powder- 1/2 tsp
- Red Chilli powder- 1 tsp

For the paste:

- Cumin seeds- 5 tsp
- Mustard seeds- 1 tsp
- Poppy seeds or Khuskhus- 1 tsp
- Coriander powder- 1 tsp
- Red Chilli powder- 1.5
- tsp
- Garlic pods peeled- 25 nos ( around 30 gms)

- Salt- 1/2 tsp
- Oil- 4 tbsp + oil for pan frying the fish
- Coconut milk- 300 ml

Preparation:

- Clean & wash the fish pieces. Marinate with 1 tsp salt, 1/2 tsp turmeric powder & 1 tsp red Chilli powder.
- To make the paste, dry roast the cumin seeds, mustard seeds & poppy seeds. Cool & grind to a powder. Now add the coriander powder, 1.5 tsp red Chilli powder & peeled garlic cloves. Grind it once to mix everything. Now add water & grind to a smooth paste. Set aside for use later.
- Slice the 3 medium onions.
- Prepare the coconut milk.

Process:

- Take a frying pan & heat oil. Add half of the fish pieces side by side. Fry on medium heat for around 2-3 mins. Turn them again & fry for another 2-3 mins on medium heat.
- Repeat once more till it is evenly browned. Remove & repeat the process for the balance pieces.
- Now take a kadhai & heat 4 tbsp oil.
- Add the sliced onions and fry on high to medium heat till light brown. This should take around 10 mins.
- Now add the ground paste and fry fry for 2 mins.
- Add 1/2 tsp salt and fry on medium heat for around 5 mins. Bhuno till the masala is fried well & oil separates.
- Add the coconut milk, mix & cook it for 5 mins.
- Put in the fried fish pieces gently, mix & cook covered for around 15 mins.
- Serve with hot rice

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