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Bengali Fish

Written by Yorky

Ingredients 800 gm White fish steaks, cut 40 mm thick 1/2 tsp Turmeric 1/2 tsp Salt 150 ml Vegetable oil 1 tblsp Ground coriander seeds 1 tsp Ground cumin seeds 1 1/2 tsp Ginger, grated 1 tsp Turmeric 1 tsp Chili powder 1/2 tsp Salt 1/4 tsp Nigella seeds 4 Dried red chilies, whole 2 Bay leaves 100 gm Onion, finely chopped 3 Fresh green chilies, whole Method Rub the fish all over with the 1/2 tsp of salt and turmeric. Set aside for 15 minutes. Heat the oil in a wok over a medium flame. Put in the fish and brown slightly on all sides without cooking through. Remove the fish and drain. Combine the coriander seeds, cumin seeds, ginger, 1 tsp turmeric, chili powder and 1/2 tsp salt in a bowl. Add 3 tblsp water and mix. Remove all but 5 tblsp of oil from the wok and heat over a medium flame. When hot, put in the nigella seeds then the dried red chilies. When the chilies darken, add the bay leaves and stir fry until they darken. Add the onions and stir fry until they are lightly brown. Add the spice paste and stir fry for a further minute. Put in the fish in a single layer and add 250 ml water and lay the green chilies on the fish. Simmer for 2 minutes, spooning the sauce over the fish. Cover and simmer for a further 10 to 15 minutes. Related Recipes: - Potato Raita - Sikandari Raan - Masala Machchi - Aloo Gosht - Bhoona Gosht

 

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