Telapia Macher Korai Chorchori

Heat mustard oil in a pan (korai) and fry the marinated tilapia fish on both sides until golden brown, then set aside. ▶ 1:50 medium

Add another tsp of mustard oil to the pan, heat it, then add panch phoron and let it splutter until aromatic. ▶ 2:18 medium

Add the thinly sliced potato strips and sauté them for about 1 minute. ▶ 2:25 medium

Make a well in the center of the potatoes, add the sliced onions, and cook together until the onions soften. ▶ 3:22 medium

Create space in the center again, add the ginger paste, green chilli paste, and garlic paste, sautéing to remove the raw smell, then mix everything together. ▶ 3:48 medium

Add the sliced tomato and mix thoroughly into the potato-onion mixture. ▶ 4:17 medium

Add the whole/slit green or red ripe chillies and toss them in. ▶ 5:13 medium

Add the cumin powder, coriander powder, red chilli powder, turmeric powder, and salt. Cook and sauté the spices well with the vegetables. ▶ 5:26 medium-low

Mix in the chopped coriander leaves. ▶ 6:45 low

Place the fried tilapia fish on top of the vegetables, cover with a lid, and cook for 3 minutes to allow the flavors to combine. ▶ 7:02 3 min · low

Remove the lid, sprinkle a pinch of sugar for taste balance, and add a tiny splash of water (about 1 tablespoon) to prevent the bottom from burning. ▶ 7:25 low

Gently flip the fish, cover with the lid again, and let it cook for another 3 minutes. ▶ 8:21 3 min · low

Remove the lid, make sure the gravy has dried up and oil separates. Turn off the heat, cover, and let it rest (standing time) for 5-6 minutes before serving. ▶ 8:33 5 min · off