Bengali Fish Curry

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…

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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

  1. Place fish in a large boil and rub in the dry spices. Cover and set aside.
  2. In a large skillet heat the oil gently and add the onions. Cover and cook on low heat for 5 minutes.
  3. Stir in cumin seeds, then add bay leaf, salt and ginger. Stir and cover. Allow to cook until onions are softened.
  4. Add tomatoes, potatoes, turmeric, coriander, paprika, chilli powder (if using) and green chillies. Stir well for 30 seconds.
  5. Add 1/2 cup boiled water, stir and cover. Cook until onions and tomato are mashable and potatoes are cooked through.
  6. 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.
  7. 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.
  8. 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.
  9. Add more boiled water to create more gravy if desired. Turn up the flame and cook for another 3-4 minutes.
  10. Garnish with chopped coriander and cover to allow to set.
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