October 01, 2007

Bengali Fish Curry


500 gm Fish

5 gm Red chillies

Turmeric pinch

225 gm Tomatoes

1/4 bunch Coriander leaves

450 gm Onions

50 gm Curds (Whey)

1/4 tsp Chilli powder

Mustard seeds pinch

2 Cloves Garlic

Salt to taste

50 ml Mustard oil

5 gm (Cloves + Cinnamon + Cardamom +Cumin )


Roast and grind together cloves, cinnamon, cardamom, and cumin

Clean, wash and cut fish

Grind together chilies, turmeric and little salt

Smear fish with ground spices and shallow fry

Chop coriander leaves

Grind together chilli powder, turmeric, roasted spices, mustard seeds, and half of the onions

Slice remaining onions and garlic

Heat oil, fry sliced onions and garlic

Add ground spices fry, add sliced tomatoes and fry gently till cooked

Crush the tomatoes then add well beaten curds and simmer for 15 mins

Add fried fish, continue simmering for another 10 mins

Garnish with chopped coriander leaves and serve with rice or roti.

Serves 4

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