Directions

1. 1. Heat the oil in a large kadhai (wok), burning it if using mustard oil.
2. 2. Put the fish carefully into the hot oil, 4-5 pieces at a time, and fry, turning once or twice, on medium to high heat till the flesh turns firm and white and is beginning to brown slightly.
3. 3. Remove with a slotted spoon and reserve. You will have to fry your 1/2 kg in 3 batches or so, each taking about 2-3 minutes.
4. 4. Pour out and discard half the oil. Return the kadhai (wok) to high heat and throw in the red chillies.
5. 5. Fry till plump and black. Lower the heat, put in the panch-poran and cover till the spluttering subsides.
6. 6. Raise the 'heat, add the onion, and stir-fry till beginning to turn golden.
7. 7. Add the ginger-garlic-spice paste and fry till the oil separates.
8. 8. Lower the heat and stir in 2 cups water and 1/2 teaspoon salt.
9. 9. Return the fish to the kadhai (wok) and bring to the boil, spooning the gravy over the pieces till they are well coated.
10. 10. Cover, lower the heat and simmer till the fish is ready, probably about 10-15 minutes, depending on the variety of fish and the size of the chunks.