Bengali-Style Fried Fish in Onion and Tomato Curry (Fish Bhuna)

Lower heat to medium and add ginger, bay leaf, remaining 1 teaspoon (2g) chili powder, cumin, and coriander, cooking until the spices bloom, about 3 minutes. Add diced tomatoes and cook until some of the liquid has cooked off and you have a thick, paste-like curry, about 5 minutes. Finish the gravy with vinegar and season with salt and pepper to taste.

Published at Fri, 15 Jun 2018 10:25:40 +0000