Zeera Maach (Fish in a Zeera based sauce)

I tried this dish at my friend Shwapna's birthday. Her mom in law (my buddy Anindya's mom) had cooked these huge pabda maach in this way and it was just amazing. I was totally floored and I just had to get this recipe. This recipe is good for cooking smallish fish which have a very soft texture. Pabda of course is the best but I have tried it with Kajoli (baashpata) maach and the result was equally yummy. I am sure for people who are not in Bangladesh, you can access certain small fish that has similar texture. I guess the Chinese wet market would be a good source for such fish. This dish is very simple to make and since it masks the fishy smell quite well, it is good for people who avoid desi fish curry because of that smell.

Zeera Maach
Serves 6

Pabda/Kajoli fish (or any other similar textured fish) - 400 grams (or so)
Zeera (cumin) paste - 2 slightly heaped teaspoons (Put about 1.5 teaspoons whole zeera with 1 tablespoon water and whiz in a food processor until you get a smooth thick paste)
Whole zeera (cumin seed) - 1 teaspoon
Turmeric (Holud) - 1/2 teaspoon plus 1/3 teaspoon
Ginger paste - 2/3 teaspoon
Whole green chili - 4 -5
Oil - 3 tablespoons
Water - 1/3 cup + 1/2 cup (if needed)
Salt to taste

If you are using pabda, coat the fish with some salt and 1/3 teaspoon turmeric and let it sit for 10 minutes. Lightly and gently shallow fry the fish over low heat until there is a hint of golden color. Remove and let it drain. Don't over cook the fish. If you want you can omit this step altogether.

Mix together the ginger paste, zeera paste, remaining 1/2 teaspoon turmeric and water

Heat oil in a flat-ish bottom wok, saucepan over moderate heat. Add the whole zeera (cumin) seeds and let it sizzle for 30 seconds. Add the spice mixture to this and cook over medium heat for 3 minutes. Add 3-4 whole green chilies and salt. If you want to make it a bit hot, you can slit some of the green chilies. Add some water from time to time to ensure the spice mixture does not get burnt. Once the oil floats above the spice mixture gravy, gently drop the fish into this gravy. Make sure you check the seasoning of the gravy before adding the fish. Cover and cook over low heat until the fish is done. Time to time gently swirl the wok/pan to coat the fish with the gravy evenly. Avoid moving the fish with any spoon as it may cause the fish to disintegrate into small pieces.

Serve the fish piping hot with steamed plain rice.
Enjoy!!!!