Bengali fish curry

Ingredients for 4 servings:

• 800 g fish fillet(s) of snakehead fish, zander or other waxy fish species
• ½ tsp turmeric
• ½ tsp salt
• 2 tbsp oil (mustard oil)
• 1 onion(s)
• 1 tomato(s)
• 8 cloves garlic
• Chili pepper(s), green
• 1 tsp mustard seeds
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp salt
• 300 ml water, hot
• 1 bunch coriander greens, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Taste blends harmoniously

Remove the bones from the fish fillets, cut into portions, and sprinkle each with half a teaspoon of turmeric and salt. Massage in and let rest for ten minutes. Using a hand blender, puree the onion, garlic cloves, tomato, chilies, mustard seeds, salt, turmeric, and cumin into a paste. Heat the mustard oil very hot until it begins to smoke, then briefly fry the fish pieces on both sides. Remove from the pot and drain on kitchen paper. Cover and cook the spice paste in the frying oil for two to three minutes. Remove the lid and continue cooking until the oil begins to separate. Return the fish pieces to the pot or pan, turning several times to ensure they are evenly coated. Add the hot water and stir gently. Cover and simmer over low heat for five to ten minutes. Sprinkle with chopped coriander to serve. We served it with lemon rice. Chapati bread also goes well. Mustard oil is often considered unsuitable for human consumption. Accordingly, the product is often labeled “for external use only” in Europe and the US. However, in India, and especially in Bengal, it is a staple ingredient. Those with concerns can instead mix some mustard powder and mustard seeds with regular vegetable oil.