Mix all the spices (reserve 1 tsp turmeric for next step) with water in a bowl and keep aside.
Add just enough water to get a batter like consistency.
Apply turmeric and salt to the fish, fry slightly in oil and keep aside.
(Optional: slice potatoes in 5-6 discs, fry and set aside).
Heat oil in a pan and add garlic paste, fry 3-4 mins on medium high heat.
Next, add mixed spices and fry about 3-4 mins.
Add tomato puree and fry till oil separates.
Add fish and water, cover and simmer for about 10 mins.
Add half of the coriander leaves and continue simmering for another couple of minutes.
Remove from heat and garnish with rest of the fresh coriander leaves.
Serve hot with rice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.