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Machher Kalia brings together fresh seafood and authentic Indian spices for a light yet deeply satisfying meal. This protein-rich, healthy dish supports lower cholesterol and DASH diet goals.
Pat dry the fish fillets and rub with half of the turmeric, chili powder, and salt. Let them marinate for at least 20 minutes for best flavor absorption.
Heat 1 tablespoon mustard oil in a deep skillet over medium heat. Once shimmering, gently slide in the fish pieces and sear each side for 1-2 minutes until lightly golden. Remove and set aside to prevent overcooking.
Add the remaining mustard oil to the pan. Lower heat to medium-low; temper a bay leaf, then add sliced onions. Cook, stirring frequently, until golden brown for about 8-10 minutes. Add ginger and garlic; sauté until the raw aroma disappears.
Increase heat to medium and stir in tomatoes, the rest of the chili powder, coriander, cumin, and turmeric. Cook until tomatoes soften and spices release their aroma, about 5 minutes.
Add potato cubes and green chilies. Stir to coat with the masala base, then pour in about 1.5 cups of warm water. Bring to a simmer, cover, and cook until potatoes are fork-tender, about 12-15 minutes.
Gently return the seared fish to the pan. Spoon the sauce over the pieces, cover, and simmer for another 6-8 minutes on low heat, just until the fish is cooked through but still moist.
Adjust salt, sprinkle garam masala and a pinch of sugar, and simmer uncovered for 2 more minutes to meld flavors. Serve hot, garnished with fresh cilantro if desired.
