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Bengali Fish Curry

1 1/2 pounds white fish cutlets or fillets
2 teaspoons salt
1 teaspoon turmeric
Mustard oil -- for pan-frying
1 large potato -- cut in wedges
1 small eggplant -- sliced
4 cups water
4 green chilies -- deseeded, and slit lengthwise

1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon black mustard seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon nigella seeds (kalonji)

Wipe the fish dry, sprinkle both sides with salt and turmeric, and set aside to marinate for 5 minutes. Heat oil in a pan and sauté the fish until golden brown on both sides and cooked through. Set fish aside.

Using the same oil, sauté the masala spices until they start to crackle. Add the potato and eggplant and sauté until well coated with the spices. Put in the water and simmer until the vegetables are tender. Add fish and chilies and heat through. Serve with plain rice.

This recipe yields 4 servings.

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