Hi All
Have been away for some time, hope you all are trying out my
dishes. Today I am going to share Bengali fish curry…which is my personal favorite
and lots of my friends who are non-Bengalis they like it too. Though I am using Eel (Baam) here you
can cook this with any sea fish like seer (Surmai), catfish (Ayer), Muller
(Sole)
This dish is made with mustard seeds. There are two types of
mustard Bengalis use one is black and the other is yellow. I prefer the yellow
one since it’s less pungent and tastes better.
Today I do not have photograph, will post once I get it.
Ingredients
Fish :
500gms
Mustard seeds :
2 tbsp.
Kalonji (onion seeds) :
½ tsp.
Oil :
3 tbsp.
Turmeric :
1 ½ tsp.
Salt :
as per taste
Green Chili :
2-3 split lengthwise, 1 whole.
Onion Chopped :
1 tbsp.
Garlic :
1 pod finely chopped (if small then 2)
Method
Clean the fish thoroughly, marinate with ½ tsp. turmeric and
salt and keep it aside for 5-10 minutes.
Soak the mustard seeds for ½ hour and then grind it in a
grinder with the whole green chili. Add little water while grinding so that it
gets a thick paste consistency. Make the mustard paste smooth. Remove it from
the grinder and add little more water so that the paste can be sieved. Keep the
strained liquid aside and throw the residue.
Now heat the oil in
the wok, add the kalonji (onion seeds) let it splutter then add the chopped
onions and garlic let it fry but do not let it turn brown. Add the fish and let
them turn opaque, now add the strained mustard liquid, add turmeric and salt. Let
it fry at high heat. Keep stirring gently so that the fish does not break. This way water evaporates and the oil
leaves. Add water but not too much …you can add approx. ½ cup water, add the
slit green chili and get it to boil on simmer. Once it’s boiled. Remove it from
heat and serve hot with steamed rice.
Note: If you want to try with Rohu, Katla, Tilapia or any freshwater fish just omit the onion & garlic and follow all the other process.
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