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Bengali Fish Curry
By : Method
- Clean and wash the fish.
- Apply salt and half tsp turmeric powder and keep aside for 30 to 40 minutes.
- Lightly shallow fry the fish and keep aside.
- Grind together mustard seeds and green chillies to a fine paste using little water.
- Heat 3 tbsp mustard oil in a heavy bottomed vessel to a smoking point.
- Add 1/2 tsp turmeric powder mixed with little water.
- Add the fried fish, mustard paste and little salt. Mix very gently.
- Cook on a low flame for few minutes.
- Add slit green chillies and simmer for 2 to 3 minutes.
- Remove from gas and garnish with coriander leaves.
- Serve hot with steamed rice.
Ingredients:
2 - medium sized pomfret fish (cut into slices)
1 tsp - turmeric powder
salt to taste
sufficient mustard oil for shallow frying the fish
2 tbsp - mustard seeds
2 to 3 - green chillies ( or as per taste)
3 tbsp - mustard oil
2 - slit green chillies (to garnish)
finely chopped coriander leaves (to garnish)
2 - medium sized pomfret fish (cut into slices)
1 tsp - turmeric powder
salt to taste
sufficient mustard oil for shallow frying the fish
2 tbsp - mustard seeds
2 to 3 - green chillies ( or as per taste)
3 tbsp - mustard oil
2 - slit green chillies (to garnish)
finely chopped coriander leaves (to garnish)
RECIPES BY ANITA RAHEJA
