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