Ingredients:

• Rui fish  – 4-5 medium-sized pieces (cut into steaks or fillets)
• Mustard oil – 3 tbsp
• Onion – 1 medium, finely sliced
• Tomato – 1 medium, chopped
• Ginger paste – 1 tbsp
• Garlic paste – 1 tbsp
• Green chilies – 2-3, slit
• Turmeric powder – 1/2 tsp
• Red chili powder – 1 tsp (adjust to taste)
• Cumin powder – 1/2 tsp
• Coriander powder – 1 tsp
• Garam masala – 1/2 tsp
• Salt – to taste
• Sugar – 1/2 tsp (optional, balances the taste)
• Fresh coriander leaves – for garnishing
• Water – 2-3 cups
• Whole garam masala (optional) – 1-2 bay leaves, 2-3 green cardamoms, 2-3 cloves, 1-inch cinnamon stick
• Lemon juice – 1 tbsp (optional)

Instructions:

1. Prepare the Fish:
   • Clean and wash the fish pieces thoroughly.
   • Rub the fish with a little turmeric powder and salt, and let it marinate for 15-20 minutes.
2. Fry the Fish:
   • Heat 2 tablespoons of mustard oil in a large pan or wok.
   • Lightly fry the fish pieces until golden brown on both sides. Be careful not to overcook them, as they will cook further in the curry. Remove and set aside.
3. Make the Curry Base:
   • In the same pan, add 1 tablespoon of mustard oil. Once the oil heats up, add the whole garam masala (bay leaves, cardamom, cinnamon stick, and cloves) if using, and sauté for a few seconds.
   • Add the finely sliced onions and sauté until they turn golden brown.
   • Add ginger paste, garlic paste, and green chilies. Cook for another 2 minutes until the raw smell of the ginger-garlic paste disappears.
   • Add chopped tomatoes and cook until they soften and turn into a paste-like consistency.
4. Add Spices:
   • Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for a minute.
   • Add 2-3 cups of water (depending on how much gravy you want) and bring the mixture to a boil.
5. Simmer the Curry:
   • Once the curry comes to a boil, lower the heat and carefully add the fried fish pieces to the gravy.
   • Simmer for 10-15 minutes, allowing the fish to cook through and absorb the flavors. Do not stir too vigorously to prevent the fish from breaking.
6. Final Touch:
   • Once the fish is cooked, check for seasoning. You can adjust salt or add a little sugar if you like.
   • Sprinkle garam masala powder on top and stir gently.
   • Garnish with fresh coriander leaves and squeeze some lemon juice  for a classic.