A traditional light and spicy fish stew from Bengal where it would be made with hilsa or rohi. This is from “India with Passion” by Manju Malhi.
Ingredients
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 green finger chillies chopped
- 1/4 tsp salt
- 30 g coriander leaves chopped
- 500 g hoki or haddock fillets ( skinned) cut into pieces about 8 cm long
- 3 tbsps groundnut oil
- 1/4 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 2 plump garlic cloves peeled and crushed
- 1 tsp grated root ginger
- 1 medium onion peeled and finely chopped
- 2 medium tomatoes roughly chopped
Servings:
Instructions
- Mix together the turmeric, ground cumin, ground coriander, chillies, salt and 20g of the coriander leaves. Coat the fish evenly with this mixture.
- Heat 2 tbsp oil in a frying pan and fry the fish for 2 minutes on each side or until lightly browned. Drain on kitchen paper and set aside.
- Heat the remaining oil in the same pan and add the cumin and mustard seeds. When they pop add the garlic, ginger, onions and tomatoes. Fry gently for 8 minutes.
- Add about 200 ml boiling water and stir for a minute then return the fish to the pan. Simmer for 10-12 minutes unil the sauce is brownish and the fish is cooked.
- Garnish with the remaining coriander and serve with rice and dal.
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