Directions

1. Pat fish dry with paper towels and season with some salt on both sides. In a Dutch oven over medium heat, heat 2 tablespoons olive oil. Add onion and garlic, stirring occasionally, until softened, about 5 minutes.
   
2. Add cinnamon, garam masala, cumin seeds, and 1/2 teaspoon pepper; cook, stirring occasionally, until fragrant, about 3 minutes.
   
3. Stir in tomato puree, sugar, and 1 tablespoon salt, and 1/2 cup water. Increase heat to medium-high; bring to a simmer. Reduce heat to medium, carefully add fish, and cook until fish is flaky but still firm, 8-12 minutes. Remove from heat; season with more pepper.
   
4. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-low. Add 2 bread slices; cook until golden brown and crisp underneath, about 5 minutes. Transfer to a plate. Repeat with remaining 1 tablespoon oil and 2 bread slices. Serve braised fish with fried bread.