The simplicity of this basic Bengali fish curry is its greatest appeal. It is mouth-wateringly flavoursome and when served with boiled rice is indulgently reminiscent of my mother’s cooking…
Cooking Time: approx. 45 mins
Serves: 4
Ingredients
FOR THE FISH
- 6-8 medium pieces white fish
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chilli powder
FOR THE CURRY
- 1 large onion
- 3 tbsp oil
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tbsp ginger paste
- 1 heaped tbsp salt
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1/4 tsp chilli powder (optional)
- 1 tsp paprika powder
- 2 green chillies cut lengthwise and deseeded (if not using chilli powder)
- 1 large tomato cubed
- 4 medium new potatoes cut lengthwise
- handful of fresh chopped coriander leaves
How to cook
- Place fish in a large boil and rub in the dry spices. Cover and set aside.
- In a large skillet heat the oil gently and add the onions. Cover and cook on low heat for 5 minutes.
- Stir in cumin seeds, then add bay leaf, salt and ginger. Stir and cover. Allow to cook until onions are softened.
- Add tomatoes, potatoes, turmeric, coriander, paprika, chilli powder (if using) and green chillies. Stir well for 30 seconds.
- Add 1/2 cup boiled water, stir and cover. Cook until onions and tomato are mashable and potatoes are cooked through.
- Meanwhile place the fish under a medium grill and cook for 10 minutes, turning over once. Be careful not to overcook the fish to avoid drying out.
- Check the gravy mixture and mash the onions and tomato with the back of a wooden spoon. Add a little more boiled water if necessary to create a runny gravy and bring to boil.
- Lower the heat to a simmer and add the fish with a fish slice, a piece at a time. Carefully pour in the juices on the grill pan. Immediately turn over the each piece of fish.
- Add more boiled water to create more gravy if desired. Turn up the flame and cook for another 3-4 minutes.
- Garnish with chopped coriander and cover to allow to set.
