Bengali fish curry recipe

INGREDIENTS:

1. Fish pieces - 4
2. Chopped Potato - 1
3. Chopped Onion - 1
4. Lemon juice - 1 teaspoon (tsp.)
5. Ginger, garlic paste - 1 teaspoon (tsp.)
6. Yogurt - 2 teaspoon (tsp.)
7. Turmeric powder - 1 teaspoon (tsp.)
8. Kashmir chili powder - 1 1/2 teaspoon (tsp.)
9. Coriander powder - 1 teaspoon (tsp.)
10. Mustard paste - 1/2 teaspoon (tsp.)
11. Slit Green chili - 2
12. Salt - as needed
13. -- For Tempering--
    1. Mustard (or) Sesame oil - as needed
    2. Mustard seed - 1/4 teaspoon (tsp.)
    3. Bay leaf - 2
    4. Dry chili - 2
    5. Onion seed - 1/2 teaspoon (tsp.)

PREPARATION:

1. In a bowl add fish pieces, potato, little chili powder, little turmeric power, salt, lemon juice. Mix well and marinate it for an hour.
2. In a pan heat oil and fry the fish until they are cooked 3/4 and keep it aside. In the same pan add the potato pieces and fry them and keep it aside.
3. In the same pan heat oil if needed. add mustard seed, bay leaf, dry chili, onion seed and sauté until the mustard seeds stop splattering.
4. Now add the onion and sauté until they become translucent.
5. Now add green chili, ginger, garlic paste and sauté until the raw smell is gone.
6. Now add yogurt, coriander powder, rest of the chili powder, turmeric powder and sauté until the raw smell is gone.
7. Now add mustard paste and mix well.  Add little water  and bring to boil.
8. Now add the fried fish, potatoes. Cover and cook for 10 minutes or until the fish is cooked.
9. Serve this with rice.

NOTES: