Step 1: Prepare Fish and Aromatics

Wash 1 kg Mangur fish pieces thoroughly. Peel and finely chop 2 large onions. Peel 1 piece of ginger and 15-20 cloves of garlic, then grind them into a fine paste.

Step 2: Prepare Spice Paste

Take 4 tablespoons of black mustard seeds and 5-6 whole red chilies (soaked overnight) and transfer them to a mixer grinder. Add 1.5 tablespoons of coriander powder, 0.5 teaspoon of turmeric powder, 0.5 tablespoon of garam masala, and 0.5 tablespoon of cumin powder. Add water as needed and grind to a very fine paste.

Step 3: Temper the Oil

Heat 1.5 to 2 ladles of mustard oil in a kadhai (wok) until it starts smoking. Add 2-3 bay leaves, 1 piece of cinnamon, 2-3 black cardamoms, and 0.5 teaspoon of fenugreek seeds. Fry for a few seconds until fragrant.

Step 4: Sauté Onions and Ginger-Garlic

Add the finely chopped onions to the oil and fry on medium heat until they turn golden brown. Then, add the ginger-garlic paste and continue to fry for 2-3 minutes on medium heat.

Step 5: Cook the Masala Paste

Add salt to taste and mix well. Now, add the previously ground spice paste to the kadhai. Mix everything thoroughly and fry for 2-3 minutes on medium heat. Cover the kadhai and cook for 3-4 minutes on low heat, stirring occasionally to prevent sticking. Add 1 tablespoon of Kashmiri red chili powder (optional) and mix. Cover again and cook for 2 minutes on low heat, stirring occasionally. If the masala sticks to the bottom, add a little water and scrape it off. Continue frying the masala for 7-8 minutes on low heat, adding small amounts of water if needed, until the oil separates from the masala.

Step 6: Add Fish and Simmer

Carefully add the Mangur fish pieces to the fried masala. Gently mix the masala with the fish, ensuring not to break the delicate fish pieces. Fry for 2 minutes. Add 1.5 to 2 cups of hot water and gently mix. Increase the heat to bring the liquid to a boil. Once boiling, cover the kadhai and let it simmer on low heat for 7-8 minutes until the fish is cooked through and the gravy thickens.

Step 7: Garnish and Serve

Remove the lid and sprinkle with finely chopped coriander leaves. Gently stir to combine. Serve the Mangur Masala hot with your choice of rotis or rice.

• Handle fish gently while mixing to prevent breaking the pieces.

• If the masala starts sticking to the bottom of the pan, add a little water and scrape it off to prevent burning.

• You can use other types of fish of your preference instead of Mangur fish.