Bengali Fish with Tamarind Sauce

Method

1. Heat oil in a pan, add cumin seeds and sauté until fragrant.
2. Add onions and cook until golden brown.
3. Stir in ginger-garlic paste, tomatoes, and spices, then cook for 5 minutes.
4. Add fish fillets and water, then simmer for 10 minutes.
5. Stir in tamarind paste and cook for 2 minutes.
6. Season with salt and serve.
7. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.