Bengali Style Pomfret Kalia

Wash and clean the fish well. Then marinate them with 1 tbsp turmeric powder and 1 tsp salt. Rub all over the fish and keep aside for at least 1/2 an hour. Also make a paste of the ginger and 1 green chilli.

Heat enough oil in a flat frying pan, place the marinated fish one or two at a time (do not overcrowd the pan) and fry them on a medium heat from both sides until they are well browned. Remove and keep the fried fish aside.

Heat 1 tbsp oil in another pan or kadhai, temper the oil with black cumin and 1 green chilli slitted from the middle. When seeds crackle, add the finely chopped onions and grated garlic, mix well and saute them for a couple of minutes.

Add the ginger, green chilli paste and again mix it thoroughly with the onions. Mix the turmeric, red chilli, cumin powder and a pinch of salt with 2-3 tbsp of water.

After sauteing the onion-ginger-garlic for 1-2 minutes, add this spice mixture. In a medium-high heat, saute the spice paste till the oil separates for about 2-3 minutes.

Now add the chopped tomatoes and cook until the tomatoes get mixed well with the spices and the oil separates from the masala (spice blend). Season with salt and add sugar. Mix it well and add 1 cup of warm water in there.

Cover with a lid and cook for about 7-8 minutes in medium heat or gravy thickens. (I didn't cook till the gravy thickened and just kept a little thin gravy, but it's upto you. Both the version has its own taste.)

Check the seasoning before you remove the pan from the heat.

Lastly garnish it with fresh coriander leaves and serve with plain rice.