Bengali Fish Korma

Method

1. Heat oil in a pan, add cumin and sauté until fragrant.
2. Add onions and cook until golden, then add tomatoes and green chilies.
3. Stir in cashew paste, spices, and milk, then add fish fillets.
4. Simmer for 15 minutes until fish is cooked through and sauce thickens.
5. Serve hot with rice.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.