Monday, June 4, 2012

Bengali Fish & Potato Curry


Small fish steaks - 6, I used Fresh Bronzini
Yukon Gold Potato - 1, cut into thin slices lengthwise
Mustard oil - 1 tbsp
Olive Oil - 1 tbsp
Garlic Clove - 1 small clove, minced
Red Onion - 1 small, grated
Tomato - 1 big, grated
Yogurt - 1 tbsp.
Turmeric - 1/4 tsp
Red Chili Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Raw Sugar - 1/2 tsp (optional)
Cilantro - a handful, chopped

Apply turmeric and salt to the fish pieces and marinate for a couple of minutes. Heat mustard oil in a small wok and shallow fry the fish pieces in batches till they are light brown on both sides. Keep aside

Heat a skillet and add olive oil. Add the potato slices, sprinkle some turmeric and cook till they are light brown and half done. Remove the potato and keep aside.

In the same pan, add a mix of mustard oil and olive oil, if required. Add the minced garlic and then the grated onion. Sprinkle some salt and a little sugar. Cook till the onion starts to caramelize.

Then add the turmeric, red chili powder, cumin and coriander powder to the yogurt and mix well. Add chopped tomato and the spice mix to the skillet. Cook till the tomato is well done.

Now add 2 cups of warm water, salt and the half cooked potato slices. Cover and cook till the gravy thickens slightly and the potato is almost cooked. Add the fried fish steaks and cover and cook for a minute or so till the gravy reaches desired consistency.

Sprinkle chopped cilantro on top and serve hot with steamed rice.

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