Tamarind and Ginger Bengali Spiced Fried Fish

Method

1. Before cooking, mix grated ginger and additional tamarind paste into the sauce base before adding the fish.
2. Heat mustard oil in a pan. Add cumin seeds and asafoetida. Sauté for 30 seconds.
3. Add sliced onions and cook until translucent, about 5 minutes.
4. Stir in turmeric, red chili powder, and green chilies. Cook for 2 minutes.
5. Add tamarind paste and water. Bring to a simmer.
6. Add fish fillets and cook for 10-12 minutes until fish flakes easily.
7. Stir in coriander and adjust seasoning. Check fish temperature; it should reach 63°C (145°F).