Bengali fish curry with cauliflower and potatoes

Rub half a teaspoon of turmeric and a quarter teaspoon of salt well over both sides of the fish.

Boil cauliflower florets in water with a sprinkle of salt 3 to 4 minutes; drain into a bowl.

Cut potatoes into thick wedges, the way for a Bengali fish curry.

Heat 2 tbsp oil and fry the potatoes on medium-high until slightly browned; remove. Fry the blanched cauliflower the same way until a little brown; remove.

Add 2 tbsp more oil and, once hot, place the fish in carefully, sliding it off a spatula if a beginner. Salmon gets only a few seconds a side or it turns rubbery. Remove.

Lower the heat and add a dried bay leaf and a teaspoon of nigella seeds.

Add sliced onions with a quarter teaspoon of salt; fry on medium-high without browning much.

For the spice paste, mix a tablespoon of grated ginger, a teaspoon of turmeric, a heaped teaspoon of Kashmiri chilli powder and a teaspoon of ground cumin with about a quarter cup of water.

Add a teaspoon of sugar, then the spice paste and two tablespoons of water rinsed from the bowl; stir on low a few seconds.

Add two pureed medium tomatoes and cook on medium until dry and pasty, with oil appearing at the edges.

Add a few whole green chilies and the fried potatoes, a teaspoon of salt and one and a half cups of hot water. Bring to a boil, then cover on low until the potatoes are almost soft, 8 minutes.

Add the fried cauliflower and cover 3 minutes.

Add the fish and its juices and cover on low 5 minutes.

Add a few sliced tomatoes and coriander leaves; cover on medium for a minute. Serve with hot steamed rice.