Monday, 15 October 2018

Recipe 45: Everyday Fish Curry Bengali Style

Everyday food is often not talked about.


Its boring, easy to make and mundane.


But not to forget, everyday home recipes are comfort food as well.


Today, I bring to you an extremely simple and everyday fish curry preparation which I sometimes like to call "Sick Day Fish Curry" simply because when I am sick and need no heavy masala and oily food, I love to eat this type dish with plain steam rice.


However, the dish is so delicately flavoured and tangy from the tomatoes, that in sickness or health, I prefer to make it at all times.

Ingredients for 3 servings:

  1. 6 Rohu fish pieces
  2. 1 large potato cut French Fry style
  3. 1 medium size onion chopped finely
  4. 2 medium size tomatoes chopped
  5. 4-5 green chillies slit
  6. 2 tsp. kalongi/nigella seeds
  7. 2 tsp. red chilly powder
  8. 2 tsp. zeera/cumin powder
  9. 1 tsp. haldi/turmeric
  10. 1 tsp. sugar
  11. salt to taste
  12. vegetable oil for shallow frying fish

Method:

Marinate the fish pieces in salt and haldi.
Shallow fry the fish till they are 60 percent cooked and form a crisp brown covering.
In a separate kadhai/wok, add about 3-4 tbsp. of the same oil used for frying fish.
Temper kalongi till it emits aroma.
Add the potatoes and fry for 5-10 minutes.
Add the onions.
After onion turn golden brown add tomatoes, salt, sugar, red chilly powder, haldi and zeera powder.
Keep stirring on medium heat till oil surfaces on top.
Add about half a litre of water and let the dish cook on a rolling boil.
Add the fish pieces and cook for 15 minutes with a lid on till the potatoes are soft and fish is completely cooked.
The dish is supposed to have a very thin and runny gravy.
If you prefer a thicker one, then add less water.
Serve warm with plain white steam rice.








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