Poached Carp with Onion, Whole Spices, and Chiles from 660 Curries by Raghavan Iyer

Ingredients

• 4 to 6 dried red Thai or cayenne chiles, to taste, stems removed
• 2 teaspoons coriander seeds, ground
• 1 small red onion, cut in half lengthwise and thinly sliced
• 2 tablespoons mustard oil or canola oil
• 4 carp steaks, or 1 whole carp (1½ to 2 pounds), cleaned
• 2 teaspoons Panch phoron
• 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing
• ½ teaspoon cayenne (ground red pepper)
• 1 teaspoon coarse kosher or sea salt
• 1 teaspoon cumin seeds, ground
• ½ teaspoon ground turmeric