Bengali Fish
This is one of the first Indian recipes i ever tried from scratch { rather
than use a "curry" paste }and I was pleasently suprised with the results.
A
good firm white fish is recommended but i simply used fresh Cod as it is
localy available and Good Value for Money.
1 tsp Tumeric
1 tsp Salt
1 kg fish { Carp, Red Snapper or Cod } cut into strips
6 Tbsp Corn Oil
4 Chillies { green or Red }... The green worked well with this recipe
1 tsp Fresh Ginger Root, very finely chopped
1 tsp Garlic, crushed
2 medium Onions, very finely chopped
2 large Tomatoes, de-seeded and chopped
6 Tbsp Mustard Oil
450ml Water { 3/4 pint }
Fresh corriander to garnish { Optional }
Mix tumeric &salt and sprinkle over fish strips Heat corn oil in skillet
or wok and lightly fry the fish for approx 6 Mins, turning as required.
Remove & set aside in dish or on plate. Mix chillies, ginger, garlic,
onion, tomatoes & mustard oil { preferably In a blender to form a thick
paste } Add paste to wok or skillet and " dry fry " till hot Gently add
cooked fish { to avoid breaking } Add water & very gently stir untill well
mixed Allow to simmer for 15 mins on low heat Garnish with corriander and
serve
Serve with........ Nan bread {as a dipper} Chippati {as a wrap& dip}
OR...... If your VERY English with Rice, Baked Potato or even Chips
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