Red Rockfish Curry

Method

1. Fry the sliced red onion until brown and crispy. Let it cool, crumble it, and rub it into the fillets with the mayo and ginger-garlic paste. Marinate 1 to 2 hours or overnight.

2. Heat the oil and toast the shallots, mustard seeds and cumin seeds.

3. Add ginger-garlic paste, turmeric, degi mirch and garam masala.

4. Add the tomatoes and curry leaves and cook a few minutes.

5. Add enough water to cover the fish, lay the fillets in, and cook until just done.

6. Finish with a squeeze of lemon and cilantro.