RASA

Ingredients

• 4 medium Potatoes (Peeled and cut into large chunks)
• 2 teaspoons Turmeric (Divided — some for the potatoes, some for the curry paste)
• 2 teaspoons Salt (Divided — some for the potatoes, some added on boiling)
• 6 tablespoons Oil (Divided — some for browning potatoes, sufficient amount for frying fish)
• 600 grams Fish (Any variety suitable for curry; cleaned, gutted, and cut into serving pieces)
• 2 tablespoons Coriander (Ground into a paste with a little water)
• 6 whole Chillies (A good number; ground into a paste — this curry is characteristically pungent, adjust to your heat tolerance)
• 500 millilitres Water (Enough to form the gravy; added to the curry and reduced until thick)
• 8 pieces Fried Bori (Optional; dried lentil dumplings, fried until golden — add at the end if desired)

Instructions

1. 1Peel the potatoes and cut them into large chunks — aim for pieces roughly 4–5 cm across so they hold their shape during cooking. In a bowl, toss the potato pieces with a pinch of turmeric and a pinch of salt, coating them evenly. Heat 2–3 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot and shimmering, add the potato pieces in a single layer. Fry, turning occasionally, until they are golden brown on the outside. They do not need to be fully cooked through at this stage. Remove the potatoes from the pan and set aside.
2. 2While the potatoes are cooling, make the spice paste. In a small bowl or using a mortar and pestle, combine the ground coriander and the chillies with just enough water (1–2 tablespoons) to form a thick, smooth paste. If using whole dried chillies, soak them in warm water for 5 minutes first, then grind them. Set the paste aside.
3. 3Add the remaining oil to the same pan (add more if needed so there is a generous layer). Heat over medium-high heat. Pat the fish pieces dry with a clean cloth or paper towel — this helps them fry rather than steam. Carefully lower the fish pieces into the hot oil. Fry for 3–4 minutes per side until the fish is lightly golden on the outside. The fish does not need to be fully cooked through yet, as it will finish cooking in the gravy. Remove the fried fish and set aside. Do not discard the oil in the pan.
4. 4Reduce the heat to medium. In the same pan with the remaining oil, add the spice paste (turmeric, coriander, and chilli paste). Stir constantly and fry the paste in the oil for 2–3 minutes until it darkens slightly and the raw smell fades — this step is important to develop the flavour. Add the water and stir well to combine. Bring the mixture to a full boil over medium-high heat.
5. 5Once the gravy is boiling, add salt to taste and stir. Gently add the browned potato pieces to the pan. Then carefully lower in the fried fish pieces. Reduce the heat to medium-low and let everything simmer together uncovered. Stir gently every few minutes, being careful not to break the fish. Continue cooking until the soup (gravy) has reduced and become quite thick — this may take 15–20 minutes. The curry is ready when the oil begins to separate slightly at the edges and the gravy clings to the fish and potatoes.
6. 6If using fried bori (dried lentil dumplings), gently stir them into the curry now, just before taking the pan off the heat. They will absorb some of the gravy and add texture. Once the gravy is thick and the curry is done, remove the pan from the heat. Serve hot with steamed rice.