Bengali Fish Curry RecipeOrigin: India Period: Traditional |
Ingredients:
4 fillets of carp, perch, tilapia or striped bass 
Bengali Fish Curry Preparation:Method:Combine the salt and half the turmeric and rub all over the fish then set aside for 10 minutes to marinate. Add the oil to a non-stick pan and fry the fish on both sides (skin side first) until golden. Remove from the pan and set aside. Meanwhile, combine the mustard seeds, chillies and 120ml water in a blender and render to a paste (this is easiest if you lightly crush the mustard seeds in a pestle and mortar first). Add the panch phoron to the remaining oil in the pan and fry for 1 minute before adding the chilli paste. Fry for 4 minutes more then return the fish to the pan along with the remaining turmeric. Adjust the salt to taste and add a little more water, if needed. Bring to a simmer and cook for 10 minutes, or until the fish is done through. Serve on a bed of rice, garnished with chopped coriander leaves |
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