Telapiya Dopeyaja Bhaji is a typical fish fry in the Bengal that is quite spicy and is usually a bit gravy with a bunch of fried onions. Every fish has a distinct taste that I find somewhat difficult to describe. Telapiya also has a flavorful taste and the fry of the fish is usually eaten with plain white rice or pulao.
Cover the fish pieces with salt, 1/2 teaspoon turmeric and red chilli powders. Set aside for 10 minutes.
Heat 6 tablespoons of oil on a pan. Fry the fish pieces slightly, and set aside.
Add 2 tablespoon oil on the pan and fry the sliced onions until light brown.
Add ginger and garlic pastes, 1/2 teaspoons of the turmeric and red chilli powders, green chillies and bay leaves. Pour in 1/4 cup water and stir until the spices form a light gravy, and the oil starts simmering on top.
Again add 1/2 cup water and when the water boils, add the fish pieces.
Lower the heat and put the lid on for 2 minutes. In between take the lid out, and reverse the fish sides so that all sides of the fish are cooked.
When the water dries up to preferred thickness of the gravy, sprinkle the cumin powder.