½ kg grouper/perch/croaker/ steaks
1 teaspoon red chili powder
100 grams red onion peeled and sliced into thin rings
125 grams cooking potatoes, washed peeled and sliced in thin rounds
200 grams red plum tomatoes washed and sliced into thin rounds
2 dried Kashmiri red chilies, stalks removed
1-teaspoon cumin seeds
2 tablespoons ginger root peeled and julienned
6 cloves of garlic slightly smashed
2 tablespoons vegetable oil
Sprinkle turmeric, salt and red chili powder over the fish fillets. Reserve.
Heat oil in a large non-stick pan (about 10 inches wide and 2-3 inches deep) on a medium flame. Add cumin seeds and Kashmiri chilies sauté one minute. Add onions, ginger root, garlic cloves, ¼ teaspoon salt and sauté 30 seconds. Layer the top with half the tomatoes. Sprinkle with a little salt. Then add the potatoes, sprinkle with a little more salt, cover and let cook on a slow flame about 6-7 minutes.
Layer the fish over the tomatoes. Layer the top with remaining tomatoes. Add ¼ cup of water. Cover and cook on a slowly flame until the fish is cooked. Serve warm with Phulkas or boiled rice.