John Myers
Contents
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Ingredients
- 500 g Pabda (12 frozen foods / fish from Bangladesh)
- 1 tbsp Salt
- 3 Onions approx. 250 g
- 1 tuber Garlic (peeled approx. 35 g)
- 1 bag Sheen Bisi 400 g frozen (specialty from Bangladesh / a kind of white beans)
- 0,5 Cup Sunflower oil
- 4 Bay leaves
- 2 tsp Salt
- 1 tsp Tumeric
- 1 tsp Mild curry powder
- 0,5 tsp Jeera
- 0,25 tsp Mixed Curry Powder (Mixed Masala hot)
- 1 Cup Finely chopped coriander
- Coriander for garnish
Instructions
- Thaw the fish, cut off the head and tail, wash thoroughly in salted water (1 tablespoon of salt) and pat dry with kitchen paper. Peel and dice the onions. Peel and finely dice the garlic cloves. Wash the coriander, shake dry and cut very finely. Put sunflower oil (½ cup) in a saucepan, fry the garlic cubes and coriander (½ cup) vigorously in it / stir-fry. Add the onion cubes, Sheen Bisi (a kind of beans) and spices (4 bay leaves, 2 teaspoons salt, 1 teaspoon tumerik, 1 teaspoon mild curry powder, 1/2 teaspoon jeera and 1/4 teaspoon mixed curry powder). Deglaze / pour in hot water (approx. 1 liter) and simmer / boil for approx. 15-20 minutes with the lid closed. The beans (Sheen Bisi) should still be firm to the bite. Carefully place the fish on top and add a little hot water if necessary (fish should be covered a little with the liquid) and let everything simmer / boil for another 10 minutes with the lid on. Finally add the rest of the coriander. Siddek fish curry garnished with Basmati rice and coriander, serve. Usually you eat with your hand!
