Curd Fish (or Doi Mach)

This is my variation of a popular fish dish from Bengal. The idea is to add a little tomato paste to the yoghurt and make it a little "dry".

Ingredients

2 steaks Salmon
1 Onion sliced
4 crushed garlic cloves (or more if you like it "galicky")
4 green (Thai) chilies (sliced longitudinally) or more/less depending on taste

1-2 teaspoon turmeric (or more)
salt to taste
1-3 teaspoon red chilli powder (to taste optional)

4 tablespoon yoghurt
EITHER
1/2 teaspoon tomato paste
OR
1 teaspoon tomato puree/sauce

(optional garnish)
1 teaspoon chaat masala or toasted crushed cumin
1/2 bunch cilantro

Method

1. wash the fish, pat dry and rub with salt and turmeric powder. Add at little more turmeric if needed (have the fish evenly covered with turmeric and the fish is not "wet". But dont overdo it!) [If you are more adventurous: rub with salt first. let it stand 15mins to sweat; then pat dry the sweat and then add the turmeric]
   
2. let it stand for 15 mins
   
3. Slice onions, crush garlic and slice
   
4. Mix the yoghurt and the tomato to make a nice paste.
   
5. Take either a "copper bottomed" OR non-stick frying pan.
   
6. Heat some olive oil, add the fish.
   
7. Turn to MEDIUM-LOW heat
   
8. after a few minutes turn the fish over [Important: Use TWO spatula shaped ladel. Or at least one flat ladel to slide below the fish and another spoon or fork on the top to slightly slide the fish up the flat ladel - you will get it when you do it]
9. Now, on the sides of the frying pan, place the onion slices
   
10. Let the othe side cook for a few mins.
11. Take the yoghurt tomato paste and baste on the top of the fish - one tablespoon per steak.
12. sprinkle red chilli powder on the top.
    
13. add the crushed garlic and the sliced chilis.
14. Turn the fish over.
    
15. Let the wet top surface dry up. it will take a few mins.
    
16. dont worry if some onion or garlic cloves gets under the fish
17. add the remaining yoghurt on the top of the fish. Sprinkle remainder of the chilli powder.
    
18. turn it over
19. fry for a few mins till it dries up or semi dry
20. It it becomes wet - increase heat to MEDIUM or MEDIUM-HIGH
    
21. switch off the heat
22. (optional garnish) sprinkle chaat masala & diced cliantro leaves
23. cover and let it stand for a few mins.

Toasted crushed cumin

1. Heat an iron skillet.
2. To crush toasted spices, use the $10-$20 coffee grinder (rather chopper) which no self-respecting coffee drinker will ever use,
3. Or, if you are purist get a nice stone mortar and pastel.
4. Place how much you want (or as much the mortar or grinder will take) on the skillet.
5. Spread it evenly.
   
6. after a few secs, swirl the skillet so that the heat distribution is even.
7. The moment a nice smell comes transfer the spice to the mortar or grinder. BE PRECISE, or it will brun.
   
8. grind it and store. Do not make it into a fine powder. It should be a bit coarse.