Archive for September 18th, 2010

Fish curry is very popular is Eastern India. Bengal is very close to sea and rivers therefore people eat fish more frequently. If you are a non-veg, it is very common that your host in Bengal will offer you fish curry during lunch/dinner. In Bengal, local people call it Machher Jhol (Machher referes to fish and Jhol means curry). There are many ways to make fish curry in Bengal. It changes with type of fish but most of the ingredients are same. Try this out ! if you like fish.

Serves 4, Preparation time: 20 min., Cooking time: 15 min.
Ingredients:

1) Mustard oil for frying
2) 4 Pcs of any white fish, cut into 1 1/4 inch chunks
3) 2 Tsp ginger root shredded
4) 2 Tsp green chili chopped
5) 1 Tsp Indus Organics Turmeric Powder
6) 2 Tbsp Indus Organics Black Mustard Seeds
7) 2 Tsp Indus Organics Bengal Five Spices
8) 2/3 Cup Water
9) Salt as per taste

Process:

1) Heat the oil in wok and saute the fish for 2-3 minutes. Set aside in its juice.
2) Make a fine paste of Ginger, Chili, Turmeric and Mustard Seeds with little water in food procesor.
3) Heat 3 Tbsp of oil in pan and add Bengal Five Spices. When the seeds crackle, add the mustard paste and salt. Cook for 5 min. and stir the pan.
4) Add the fish, its juice and rest of water and simmer for 3 min.

Serve the curry with white/brown rice.

** main recipe taken from The Indian Spice Kitchen - Monisha Bharadwaj