Catfish cooked in a Karahi style gravy with tomatoes and aromatic Indian spices
Wash fish pieces and sprinkle flour all over them. Let the fish rest for 10-15 minutes and wash again. Leave in a colander for some to drain excess water. Pat dry with paper towels.
Marinate fish with 1 tbsp garlic paste, 1 tsp red chilli powder (or according to taste) and salt for 10-15 minutes.
Heat about 1/4 cup oil in a wide frying pan. Sear the fish on high heat for only about a minute on each side.
Heat the remaining oil in a large flat bottomed wok or karahi. Add 1 tbsp garlic paste followed by chopped tomatoes. Fry for high heat for about 3-4 minutes.
Add salt, red chilli powder, Kashmiri chilli powder and turmeric. Remember that the marinade also contains salt and chilli powder, so add accordingly. Cover the pan and cook on medium-low heat for around 15 minutes till the tomatoes are soft and mushy.
Add roasted cumin powder, roasted coriander powder, crushed red chillies and fry for a couple of minutes until oil separates from the tomatoes.
Add the fried fish pieces and cook for 4-5 minutes, turning gently once in between. Check and adjust seasoning.
Add half of the cilantro and green chillies. Cover and cook on medium low heat for 3-4 minutes or until fish is fully cooked.
Garnish with remaining cilantro and ginger juliennes. Serve hot with boiled rice or rotis.