Description
A delicate Bengali fish curry. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish. The contrasting texture combination is worth trying at your dinner table.
Ingredients
- 2 large tomatoes, coarsely chopped
- 2 teaspoons ground cumin
- 1 tablespoon ground turmeric
- ½ teaspoon salt
- 2 cups water
- 1 tablespoon vegetable oil
- 2 pounds thick whitefish fillets, cut into large chunks
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon black cumin seeds
- ¼ teaspoon fennel seeds, lightly crushed
- ¼ teaspoon fenugreek seeds
Instructions
- Bring the tomatoes
- cumin
- turmeric
- salt
- and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
- Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown
- 2 to 3 minutes per side. Transfer the fish to the saucepan.
- Heat a separate skillet over medium heat
- and toast the mustard seeds
- cumin seeds
- black cumin seeds
- fennel seeds
- and fenugreek seeds until fragrant
- just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate
- about 10 minutes more. Serve hot.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4