Spicy Bengal Fish

Ingredients

1.5 lbs of fish cut into chuncky pieces
2 large onions, sliced very thin
3 tbsp oil
2 tsp turmeric powder
2 tsp cumin powder
Salt
4 finely chopped green chillies
1/4 tsp red chilli powder
2 cups boiling water
Coriander for garnishing


Method


Place the thoroughly cleaned fish in a large bowl and sprinkle with a 1 tsp salt and 1 tsp of the turmeric. Shake the bowl around so that all pieces of the fish are coated with the turmeric.


Heat the oil on medium high, in a deep pan
Put in the onions and sauté, stirring onions around frequently.
When onions are all golden brown, add in the green chillies.
After about 1 minute, add the turmeric, 1.5 tsp salt, cumin and chilli powder and stir 
Stir in the water, a bit at a time, maintaining a simmer.
Add in fish, making sure they are partially submerged in the sauce. Add more water if required.
Cover with a lid and maintain a steady strong simmer on medium high heat.  
After 5 minutes, carefully take potholders, grasp the handles and lid (with the lid still on), and swirl the pan around. You will feel the fish loosen from the bottom, without breaking them. 
Do this again after 5 minutes. Turn down the heat to medium if the fish is sticking to the bottom too much. 
When most of the oil has risen to the top, another ten or fifteen minutes, depending on what kind of fish, turn off the heat.  
Skim off oil if you’d like and sprinkle with cilantro. 


Enjoy with a plain white rice