Bengali Fish Curry Recipe
- 1 Tbsp. oil
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds (methi) (available at Indian markets)
- 1/2 tsp black onion seeds (kalonji) optional (available at Indian markets)
- 2 sm red boiling potatoes quartered
- 1 x Japanese eggplant quartered
- 1 tsp turmeric
- 2 x Thai green chiles halved lengthwise, and seeded (or possibly serrano chiles)
- 3 c. water
- 1 lb flatfish filets cut in chunks (such as halibut)
- 1 Tbsp. minced cilantro for garnish
- Heat the oil in a heavy-bottomed skillet over medium heat.
- Add in the cumin, fennel, mustard, fenugreek and optional black onion seeds and allow them to crackle.
- Add in the potatoes and fry for 2 to 3 min.
- Add in the eggplant and fry for 2 more min.
- Add in the turmeric and chiles.
- Add in the water, lower the heat and simmer till the potatoes are almost tender, 10 min.
- Add in the fish and allow to simmer till the fish turns opaque and is cooked through, 2 to 3 min.
- Serve warm, garnished with the cilantro.
- This recipe yields 4 servings.
oil, cumin seeds, fennel seeds, seeds, fenugreek seeds, black onion, red boiling potatoes, turmeric, green chiles, water, flatfish filets, cilantro
Taken from cookeatshare.com/recipes/bengali-fish-curry-83470 (may not work)