Bangladeshi Fish Curry

A simple fresh & spicy traditional dish that is packed full of flavour. Always use MSC trusted and local sources for fish if you can, Pollack for example works well in this recipe. Serve with plain basmati or pilau rice or naan.

Difficulty: 👍👍👍👍

Cost: £££

Serves 8 people


100g mustard seeds
2 tablespoons cumin seeds
1 medium onion
50g fresh ginger
1 bulb garlic
Sunflower Oil
2 green chillies, finely chopped
2 tablespoons turmeric
1 tablespoon coriander
1 tablespoon garam masala
2 teaspoons chilli powder
1 teaspoons sea salt
Juice of 1 lemon
1 aubergine, cut into small cubes
Tin of tomatoes
400ml coconut milk
1k white fish
A handful fresh coriander

  1. Dry roast the mustard and cumin seed in a frying pan until they start to pop and change to a darker colour.
  2. Peel the onion, ginger and individual cloves of garlic. Blend onion, ginger, garlic, mustard and cumin seeds together in a blender or food processor – you may need to add a little water.
  3. Heat 2mm depth of oil in a saucepan.
    When it’s very hot put in the blended onion mix.
  4. Add the green chillies and simmer for 10 minutes on a medium heat.
  5. Add the spices, salt and lemon. Cover and simmer for a further 5 minutes, adding a little water if necessary – you should have a fairly thick paste.
  6. Add the aubergine, tomatoes and coconut milk.
    Replace the lid, bring to the boil and then simmer for 5 minutes.
  7. Cut the fish into square pieces about 3 inches across. Add to the curry and simmer on a low heat until the fish is cooked.
  8. Finely chop the coriander and add at the end.

Method

  1. Dry roast the mustard and cumin seed in a frying pan until they start to pop and change to a darker colour.
  2. Peel the onion, ginger and individual cloves of garlic. Blend onion, ginger, garlic, mustard and cumin seeds together in a blender or food processor – you may need to add a little water.
  3. Heat 2mm depth of oil in a saucepan.
    When it’s very hot put in the blended onion mix.
  4. Add the green chillies and simmer for 10 minutes on a medium heat.
  5. Add the spices, salt and lemon. Cover and simmer for a further 5 minutes, adding a little water if necessary – you should have a fairly thick paste.
  6. Add the aubergine, tomatoes and coconut milk.
    Replace the lid, bring to the boil and then simmer for 5 minutes.
  7. Cut the fish into square pieces about 3 inches across. Add to the curry and simmer on a low heat until the fish is cooked.
  8. Finely chop the coriander and add at the end.

Ingredients

100g mustard seeds
2 tablespoons cumin seeds
1 medium onion
50g fresh ginger
1 bulb garlic
Sunflower Oil
2 green chillies, finely chopped
2 tablespoons turmeric
1 tablespoon coriander
1 tablespoon garam masala
2 teaspoons chilli powder
1 teaspoons sea salt
Juice of 1 lemon
1 aubergine, cut into small cubes
Tin of tomatoes
400ml coconut milk
1k white fish
A handful fresh coriander

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