Bengali Fish Curry Recipe

• 1 1/2 lb white fish cutlets or possibly fillets
• 2 tsp salt
• 1 tsp turmeric Mustard oil for pan-frying
• 1 lrg potato cut in wedges
• 1 sm eggplant sliced
• 4 c. water
• 4 x green chilies deseeded, and slit lengthwise
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/2 tsp black mustard seeds
• 1/4 tsp fenugreek seeds
• 1/4 tsp nigella seeds (kalonji)

1. Wipe the fish dry, sprinkle both sides with salt and turmeric, and set aside to marinate for 5 min.
2. Heat oil in a pan and saute/fry the fish till golden on both sides and cooked through.
3. Set fish aside.
4. Using the same oil, saute/fry the masala spices till they start to crackle.
5. Add in the potato and eggplant and saute/fry till well coated with the spices.
6. Put in the water and simmer till the vegetables are tender.
7. Add in fish and chilies and heat through.
8. Serve with plain rice.
9. This recipe yields 4 servings.

white fish cutlets, salt, turmeric, water, green chilies, cumin seeds, fennel seeds, black mustard seeds, fenugreek seeds, nigella seeds

Taken from cookeatshare.com/recipes/bengali-fish-curry-83469 (may not work)