Sunday, February 19, 2017
Fish Curry Bengal Style
I wanted to have a spicy curry with fish. Today I finally bought the fish. It is not some kind of fish that is found in the Golf of Bengalen, but in the recipe it just said fish fillet.
I bought some Norwegen Skrei, it is the time of year when you get this type of cod. I have to adjust the cooking time a bit, but I am looking forward to have Skrei today.
The fish will be cooked in a spicy yogurt sauce, the Bengali are the only ones who prepare fish with yogurt. The next thing I am doing is getting the skin off the fish and collect all the different spices around my kitchen. It will be a lot.
It is scary to check the ingredients list of Indian Curries. There are so many spices that form the curry. But I just ticked off the ingredients and went out to buy just the fish and the parsley.
I have the chance to eat the fish with my Naan bread, I am not serving it with rice. I had so much rice in the last couple of days that I want something else.
recipe for 2:
400 g fish fillet
1 1/2 tbsp lemon juice
1/2 tsp tumeric
2 tsp mustard powder
1 1/2 tsp ground corinander
1/2 tsp ground cumin
1 tsp red chili powder
2 tbsp chopped fresh ginger
2 tbsp chopped garlic
125 ml water
2 tbsp Ghee
1 tsp fenugreek seeds
1 green or yellow chili seeded
1 cinnamon stick
1/5 tsp ground cardamom pods
1/4 tsp ground cloves
2 medium onions
300 ml water
2 medium tomatoes
250 g Greek yogurt
2 tsp palm sugar
3 tbsp raisins or sultanas
1 tbsp dessicated coconut
1 tbsp parsley
60 g parsnip
Cut the skin off the fish, clean it and squeeze some lemon juice on top. Season it with salt short before putting it into the pan.
Get all the dry spices together on a plate, that makes it easier to make sure you have not forgotten any.
Chop onions, garlic and ginger.
Chop the parsnip into small cubes.
Use a small blender and add ginger, garlic, the dry spices without chili powder, fenugreek and cinnamon stick, add 125 ml water and make a liquid paste.
Use the blender again and throw in the tomatoes and blitz them up.
Use a wide pan with a lid.
Heat up the ghee and toss in the fenugreek seeds, chopped chili and cinnamon stick, let it cook for 2 minutes, add the onions and the parsnip and cook for 3 minutes, add the liquid paste and cook on medium heat. Close the lid.
After 6 minutes, add the raisins and the dessicated coconut and add enough water (ca 300 ml) and cook for 6 more minutes.Close the lid. Season with salt, chili powder and add the palm sugar.
Add the tomato paste.
Get the heat down to a low simmer and carefully add the yogurt. When it cooks to high the yogurt will split and it looks nasty.
Set the fish pieces on top and close the lid. It will take 3-5 minutes, depending on the fish and the thickness of the pieces. Turn it once and it is done. Dress with some parsley.
Grill the Naan Bread and tuck in!