FISH KULIA

Ingredients

• 450 g (approximately 1 lb) Fish (large pieces, from a fish weighing 3–8 lbs / 1.4–3.6 kg, such as rohu or catla) (Cut into large bone-in pieces. A firm, large freshwater fish works best.)
• 225 g (approximately 8 oz) Potato (Cut into large chunks.)
• 55 g (approximately 2 oz) Onion (To be ground into the main spice paste.)
• 85 ml (approximately 6 tablespoons) Neutral cooking oil (such as mustard oil or vegetable oil) (Used for browning the potatoes.)
• 110 g (approximately 4 oz / 8 tablespoons) Ghee (Divided: half for cooking the spice base, half for the final tempering.)
• 110 g (approximately 4 oz / ½ cup) Plain full-fat yogurt (curd) (Use plain, unsweetened yogurt. Whisk smooth before adding.)
• 12 g (approximately 2 teaspoons) Salt (Divided: half for marinating the fish, half to add later with the fish.)
• 14 g (approximately ½ oz / 1-inch piece) Fresh ginger (To be ground into the main spice paste.)
• 9 g (approximately 1½ teaspoons) Ground turmeric (Divided: half pasted separately for marinating the fish, half added to the main spice paste.)
• 12 g (approximately 2 teaspoons) Cumin (seeds or ground) (To be ground into the main spice paste.)
• 6 g (approximately 1 teaspoon) Black pepper (whole or ground) (To be ground into the main spice paste.)
• 3 g (approximately ½ teaspoon) Coriander (seeds or ground) (To be ground into the main spice paste.)
• 3 g (approximately ½ teaspoon) Garam masala (To be pasted separately and added at the very end of cooking.)
• 2 chillies (adjust to taste) Green or dried red chillies (To be ground into the main spice paste. Quantity not specified in original; adjust to your heat preference.)
• 3 leaves Cassia leaves (Indian bay leaves / tej patta) (Used in the final ghee tempering. Do not substitute with European bay leaves if possible.)

Instructions

1. 1You will make two separate pastes. MAIN SPICE PASTE: Place the onion, ginger, chillies, cumin, pepper, coriander, and HALF of the turmeric into a blender or mortar. Add a tiny splash of water to help it blend. Grind everything together into a smooth paste. Set aside. SEPARATE PASTES: Take the remaining half of the turmeric and mix it with just enough water to form a thin paste — this is for the fish marinade. Take the garam masala and mix it with a tiny drop of water to form a paste — this will be added at the very end. Keep all three pastes separate.
2. 2Pat the fish pieces dry with paper towels. Rub all over with the turmeric paste (the separate half you set aside) and half of the total salt (approximately 1 teaspoon). Make sure each piece is well coated. Set aside while you prepare the potatoes.
3. 3Cut the potatoes into large chunks — roughly 1.5 to 2 inch pieces. Heat the oil in a wide pan or kadai over medium-high heat. Once the oil is hot, add the potato pieces in a single layer. Fry them, turning occasionally, until they are golden-brown on the outside. They do not need to be fully cooked through yet. Remove the browned potatoes with a slotted spoon and set aside on a plate.
4. 4In a large, heavy-bottomed pot or pan, heat HALF of the ghee (approximately 4 tablespoons) over medium heat until it is melted and shimmering. Add the main spice paste (the one containing onion, ginger, chillies, cumin, pepper, coriander, and turmeric). Stir constantly with a wooden spoon or spatula to prevent burning. Keep stirring and cooking over medium heat. The paste will go through stages — it will splutter at first, then look wet, then gradually dry out and deepen in colour. Continue until it turns a reddish-brown colour. This will take about 15 minutes. If it sticks or begins to scorch, add a tiny splash of water and continue stirring.
5. 5Once the spice paste is reddish-brown, reduce the heat to medium-low. Add the yogurt (curd) a little at a time, stirring vigorously after each addition to prevent it from splitting. Once all the yogurt is in, stir well and continue to cook, adding a small splash of water whenever the mixture looks too dry or begins to stick. Keep stirring regularly. Cook for the full 15 minutes total (this is the same 15-minute window described in the original recipe for the spice stage — the yogurt is added partway through that time). The gravy should look thick, aromatic, and well-cooked with oil starting to separate at the edges.
6. 6Add the browned potato pieces to the pot and stir gently to coat them in the spice and yogurt gravy. Stir and cook for 2 minutes so the potatoes absorb some of the flavour.
7. 7Pour in enough water to create a thick, generous gravy — start with approximately 300 to 400 ml (1¼ to 1½ cups) and add more if needed. Stir everything together and bring to a boil over medium-high heat. Once the liquid is boiling, gently lower the marinated fish pieces into the pot. Add the remaining salt (approximately 1 teaspoon). Reduce heat to medium, cover loosely, and simmer until the fish is cooked through — the flesh should be opaque and flake easily when pressed. This will take approximately 8 to 10 minutes depending on the thickness of the pieces. Keep the soup fairly thick — do not add so much water that it becomes thin.
8. 8While the curry is finishing cooking, prepare the tempering. In a small pan, heat the remaining HALF of the ghee (approximately 4 tablespoons) over medium heat. When the ghee is hot and shimmering, add the cassia leaves. They will sizzle and release a warm, spiced fragrance within about 30 seconds. Remove the pan from the heat. Pour this fragrant ghee and cassia leaves directly over the boiled curry and stir gently to combine.
9. 9Just before removing the pot from the heat, stir in the garam masala paste you prepared at the start. Stir gently — do not boil after this point, as cooking garam masala too long dulls its fragrance. Check that the curry still has a fairly thick soup — it should not be dry but should not be watery either. Serve hot.