Fry the fish on medium heat for a minute on both sides.
In the same oil, sputter cumin seeds, add ginger-garlic paste.
Cook for 2 mins and add 1/2 cup of water.
Add red chilli powder, turmeric powder, coriander powder, salt and fry well.
Add curd gradually, and keep stirring.
Add fish pieces to the curry.
Add a little water and simmer till the fish is fully cooked.
Garnish with fresh coriander leaves.
Serve hot with jeera 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.