Singara fish is a type of fish typically found in parts of South Asia, especially in Bangladesh and West Bengal, India. It is often prepared by marinating and cooking it in a variety of flavorful spices. Here’s a simple way to cook Singara fish:

Ingredients:

• 1 whole Singara fish (cleaned and gutted)
• 1 onion (finely chopped)
• 1-2 green chilies (slit)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 1-2 tablespoons mustard oil (or regular cooking oil)
• Fresh coriander leaves (for garnish)
• Lemon juice (optional)

Instructions:

1. Prepare the Fish:

   1. Clean the Singara fish thoroughly. You can either leave the fish whole or cut it into fillets, depending on your preference.

   • Gently make a few slashes on both sides of the fish (if using whole fish). This helps the spices to marinate better.
2. Marinate the Fish:

   3 In a bowl, mix the fish with turmeric powder, red chili powder, cumin powder, coriander powder, and salt.     Optionally, you can squeeze a little lemon juice for extra flavor.

   • Rub the marinade into the fish gently and leave it to marinate for about 30 minutes to 1 hour (refrigerating it is ideal if marinating for a longer time).
3. Cooking:

   Heat mustard oil in a large pan or skillet over medium heat.

4. Add the chopped onion and sauté until it turns golden brown.
5. Add the ginger-garlic paste and green chilies, and cook for another minute, stirring occasionally.
6. Place the marinated fish carefully into the pan and cook it on both sides. If it’s whole, cook each side for about 5-7 minutes; for fillets, 3-5 minutes on each side should be sufficient.
7. Avoid stirring the fish too much to prevent it from breaking apart. Instead, carefully flip the fish using tongs or a spatula.Simmer and Finish:

   After cooking both sides, you can cover the pan and let the fish cook for another 3-5 minutes on low heat to allow the flavors to meld together. If the fish seems too dry, you can add a little water or more oil, depending on your preference. 

   Serving:

   Once the fish is cooked through, remove it from the pan and serve it hot. Garnish with fresh coriander leaves. Serve with steamed rice or any flatbread like roti or paratha.

Tips:

• If you like a spicy fish, increase the amount of green chilies or chili powder.
• Singara fish can also be prepared by deep frying it after marinating it with spices, giving it a crispy texture.