Crispy on the outside, moist on the inside, and flavorful all around.
2 small whole head-on dorade or other flavorful white-fleshed fish, cleaned ; see note3 teaspoons Kashmiri red chili powder , dividedOne 2-inch piece1 1/2 cups cored and diced skin-on fresh tomatoes , from about 3 small tomatoesChopped fresh cilantro leaves and tender stems, for garnishRemove heads from fish and cut bodies into 1-inch-thick steaks . In a small bowl, combine kosher salt, turmeric, and 2 teaspoons Kashmiri red chili powder. Sprinkle salt mixture all over fish.
Using a slotted spatula, transfer cooked steaks to a plate, tray, or dish and set aside.Drain off all but 2 tablespoons oil from sauté pan. Continuing to work over high heat, add onion and cook until browned in spots, about 5 minutes; lower heat at any point if onion threatens to burn.Lower heat to medium and add ginger, bay leaf, remaining 1 teaspoon chili powder, cumin, and coriander, cooking until the spices bloom, about 3 minutes.
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