Bengali Style Fried Fish in Onion and Tomato Curry Fish Bhuna Recipe

Ingredients

• 2 small whole head-on dorade or other flavorful white-fleshed fish, cleaned (about 3 pounds total once cleaned; 1.4kg); see note
• 2 teaspoons (8g) Diamond Crystal kosher salt, plus more to taste
• 2 teaspoons (4g) ground turmeric
• 3 teaspoons (6g) Kashmiri red chili powder (or 1 teaspoon cayenne pepper), divided
• Neutral oil, such as canola, safflower, or peanut, for frying
• 1 medium yellow onion, thinly sliced (about 10 1/2 ounces; 300g)
• One 2-inch piece ginger, peeled and grated (about 15g)
• 1 bay leaf
• 1 tablespoon (8g) ground cumin
• 2 teaspoons (4g) ground coriander
• 1 1/2 cups cored and diced skin-on fresh tomatoes (12 ounces; 340g), from about 3 small tomatoes
• 1 tablespoon (15g) distilled white vinegar
• Freshly ground black pepper
• Chopped fresh cilantro leaves and tender stems, for garnish

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