Katla Maharani

Heat the vegetable oil in a large, deep skillet or saucepan over medium heat (about 350°F / 350°F).

Add the finely sliced onion and sauté, stirring occasionally, until the onion becomes translucent, about 3–4 minutes.

Stir in the minced garlic, grated ginger, and the slit red chili pepper; cook for 1 minute, allowing the aromatics to release their fragrance.

Sprinkle in the turmeric powder, coriander powder, and cumin powder; fry for another 30 seconds, stirring constantly to avoid burning.

Add the chopped tomatoes to the pan, increase the heat slightly, and cook until the tomatoes break down and form a thick, cohesive sauce, about 5–6 minutes.

Pour in the coconut milk, stir to combine, and bring the mixture to a gentle simmer (around 190°F / 190°F). Season with salt to taste.

Reduce the heat to low, gently fold the bite‑size fish pieces into the simmering sauce, ensuring they are submerged.

Cover the pan and let the fish cook through for 8–10 minutes, checking that the flesh flakes easily with a fork.

Taste the curry and adjust seasoning if needed, adding a pinch more salt or a splash of coconut milk for extra richness.

Remove from heat and let the curry rest, covered, for 2 minutes to allow flavors to meld.

Serve the Katla Maharani hot, spooned over steamed basmati rice or alongside warm flatbread.