Fish is, no doubt, in the spotlight of Bengali cuisine. It is caught and cooked all over bengal. This recipe hails from western Bangladesh where my parents grew up. In their local area, fish would always be fried first then placed into the curry, and never put straight in raw. They say that if you really want a taste of Bengal this fish recipe is it!
serves 6-8
Ingredients:
7-8 pieces of fish (We used Mrigal fish, a fresh water fish native of Thailand. You can substitute with fish of your choice cut into chunks, round steaks, or fillet)
1 tsp chili powder
1 tsp turmeric
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp whole cumin
1 tsp salt
2 large tomatoes
1 Habenero or A few chili peppers ( both optional)
1 medium- large onion thinly sliced
1/2 cup Veg. oil
Reserve a drizzle of oil for the second stage of the recipe.
Directions:
Stage one
Put fish in a bowl.
Sprinkle chili powder, cumin, paprika, and turmeric on fish.
Mix and marinade for 30 minutes to one hour
Heat skillet on medium high heat.
Add 1/2 cup oil
When oil is heated, add fish piece by piece (caution it will splatter; lower heat if splatter is violent)
Fry for 5-7 minutes on each side.
Make sure they are thoroughly cooked.
Take fish off oil and set on a platter.
Stage Two
Keep the stove on medium heat.
Add a drizzle of oil to the same skillet.
Add onions, peppers, and whole cumin.
Saute until golden brown.
Add tomatoes and continue to saute
until tomatoes are roughly cooked, soft, but still intact.
Pour or spoon the tomato mixture over the fish.
Garnish and Enjoy!
Recipe By SabrinaPhotographs by Naz
Posted by Naz
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