Bengali Fish Curry
Bengali cuisine is centred around fish and this curry is an absolute classic. The holy trinity of Indian cuisine (onion, garlic and ginger) is combined with the heat of chilli, the fragrance of curry leaves and the sourness of tamarind for a proper flavour sensation.
I actually chose to serve mine with a bit of brown rice and some roasted greens as I am trying to get a bit more veg into my life at the moment but this would be great with naans, rotis or flatbreads for dipping and scooping. I used a combination of cod and basa as it's what I had in my freezer but feel free to use any white firm fish like haddock or pollock.
Bengali Fish Curry
Serves 4
oil
Small handful of dried curry leaves
1 tsp black mustard seeds 1 red onion, roughly chopped
4 garlic cloves, finely chopped
5cm piece fresh ginger, finely chopped
2 red birdseye chillies, finely chopped
2 tsp mild curry powder
½ tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
400g tin chopped tomatoes
2 tbsp tamarind paste
500g skinless boneless firm white fish, chopped into bite-size pieces
sea salt and freshly ground black pepper
Heat the oil or ghee in a heavy-based frying pan over a medium heat. Add the curry leaves and mustard seeds, then fry briefly until fragrant. Add the onion, garlic, ginger and chilli and cook, stirring, for 5-10 minutes until softened.
Add the dry spices and cook for a minute more, stirring to stop them catching. Add the tomatoes, tamarind paste and 250ml water, then cook on a high heat for 3-4 minutes until the liquid has slightly reduced. Add the fish and season well with salt and pepper. Reduce the heat to medium and cook for 5 minutes until the fish is just cooked through. Serve with rice, bread and chutneys, if you like.
I actually chose to serve mine with a bit of brown rice and some roasted greens as I am trying to get a bit more veg into my life at the moment but this would be great with naans, rotis or flatbreads for dipping and scooping. I used a combination of cod and basa as it's what I had in my freezer but feel free to use any white firm fish like haddock or pollock.
Bengali Fish Curry
Serves 4
Small handful of dried curry leaves
1 tsp black mustard seeds 1 red onion, roughly chopped
4 garlic cloves, finely chopped
5cm piece fresh ginger, finely chopped
2 red birdseye chillies, finely chopped
2 tsp mild curry powder
½ tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
400g tin chopped tomatoes
2 tbsp tamarind paste
500g skinless boneless firm white fish, chopped into bite-size pieces
sea salt and freshly ground black pepper
Heat the oil or ghee in a heavy-based frying pan over a medium heat. Add the curry leaves and mustard seeds, then fry briefly until fragrant. Add the onion, garlic, ginger and chilli and cook, stirring, for 5-10 minutes until softened.
Add the dry spices and cook for a minute more, stirring to stop them catching. Add the tomatoes, tamarind paste and 250ml water, then cook on a high heat for 3-4 minutes until the liquid has slightly reduced. Add the fish and season well with salt and pepper. Reduce the heat to medium and cook for 5 minutes until the fish is just cooked through. Serve with rice, bread and chutneys, if you like.
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