Coriander and Tamarind Bengali Catla Fish Kalia

Method

1. Mix ground coriander and tamarind paste into the mustard oil before sautéing the onion.
2. Heat mustard oil in a pan, add onion and sauté until golden.
3. Add fish, turmeric, and water, simmer for 15 minutes.
4. Stir in coconut milk, garam masala, and salt, cook for 5 more minutes.
5. Garnish with cilantro before serving.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.