A simple, light and soupy fish curry from Bengal. It’s from ” Thali” by Maunika Gowardhan.
Ingredients
- 550 g sea bass cut into 4 cm thick steaks
- 1 tsp turmeric
- a pinch salt plus extra to taste
- 4 garlic cloves peeled and roughly chooped
- 2.5 cm ginger root peeled and roughly chopped
- 3 tbsps vegetable oil
- 1 tsp nigella seeds
- 2 dried bay leaves
- 2 green birds eye chillies pricked lightly with a knife
- 150 g tomatoes chopped
- 1 tbsp ground coriander
- 270 g potatoes diced in bite sized cubes
- 500 ml water
- 1 1/2 tsp English mustard mixed with a splash of water
- 1/2 tsp garam masala
- 1 tbsp chopped coriander
Servings:
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