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Bengali Fish Curry

1 tablespoon oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds (methi) (available at Indian markets)
1/2 teaspoon black onion seeds (kalonji) -- optional (available at Indian markets)
2 small red boiling potatoes -- quartered
1 Japanese eggplant -- quartered
1 teaspoon turmeric
2 Thai green chiles -- halved lengthwise, and seeded (or serrano chiles)
3 cups water
1 pound flatfish filets -- cut in chunks (such as halibut)
1 tablespoon chopped cilantro -- for garnish

Heat the oil in a heavy-bottomed skillet over medium heat. Add the cumin, fennel, mustard, fenugreek and optional black onion seeds and allow them to crackle. Add the potatoes and fry for 2 to 3 minutes. Add the eggplant and fry for 2 more minutes. Add the turmeric and chiles.

Add the water, lower the heat and simmer until the potatoes are almost tender, 10 minutes. Add the fish and allow to simmer until the fish turns opaque and is cooked through, 2 to 3 minutes. Serve hot, garnished with the cilantro.

This recipe yields 4 servings.

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