I really enjoy fish cooked Indian style. Here’s a great and simple way to get your taste buds moving with a Bengali recipe. It’s not a spicy dish but has a little heat running through it which compliments the fish perfectly. I love that it doesn’t overpower the fish at all, just adds a sweetness to the sauce which I loved.
4-5 fish fillets (skin off)
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons finely chopped green chilli (and seeds)
3 tablespoons finely chopped fresh coriander (with stalks)
1/2 teaspoon salt
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 teaspoon mustard seeds
2 teaspoons garlic (finely chopped)
1 teaspoon fresh ginger (grated)
1 onion (finely chopped)
2 tomatoes (chopped)
2 thin eggplants (1/2cm slices)
1/2 lemon or lime (juice of)
fresh coriander (garnish)
Lemon wedges (garnish)
Mix together all the marinade ingredients and coat the fish. Cover and leave for 30 minutes.
Heat a deep frying pan with 1 tablespoon of the oil until just hot. Sheke the excess marinade off the fish and fry in the oil for 2 minutes either side. Don’t move the fish too much as it’ll break up. Carefully remove from the pan and drain on paper towels. To the pan add the remaining 2 tablespoons of oil and bring to a heat. Add the cumin and mustard seeds and let them pop briefly. Add the garlic, ginger, onion and tomato and any remaining marinade. Stir for 3-4 minutes to break up the tomato slightly. Pour in 1 cup of water and stir well, simmer gently over a low heat for 3-4 minutes. Place the fish and eggplant slices on top, cover the pan and gently simmer for 7-8 minutes, adding a little water if necessary. Squeeze over the lemon juice to your taste and serve.
Serve with plain boiled rice, with a sprinkling of coriander and a lemon wedge on the side.