Bhangon Fish in Tangy Spicy Olive Sauce

Ingredients:
• Bhangon fish, cut into large pieces - 500g
• Whole olives, lightly crushed - 4
• Chopped onion - 1 cup
• Onion paste - 2 tsp
• Garlic paste - 1 tsp
• Ginger paste - 2 tsp
• Coriander powder - ½ tsp
• Red chilli powder - 1½ tsp
• Turmeric powder - 1 tsp
• Salt - 1 tsp
• Soybean oil - ½ cup
• Green chillies, slit - 7-8
• Chopped coriander leaves - 2 tbsp

Method:
1. Wash the fish and drain well. Rub with half of the turmeric powder and some salt. Heat the oil and fry the fish until lightly golden. Remove and set aside.

2. Lightly crush the olives and boil them in salted water for 5 minutes. Drain and keep aside.

3. Using the same oil, fry the chopped onion until golden. Add the onion, garlic and ginger pastes, along with the remaining spices, and cook with a little water until the spices are well combined.

4. Add the fried fish and cook for 2 minutes. Add ½ cup water, the boiled olives and slit green chillies. Cover and cook until the gravy becomes thick and coats the fish.

5. Garnish with chopped coriander leaves and remove from heat. Serve hot with steamed rice.