Bangladeshi Fish Curry

A simple traditional dish that is packed full of flavour.

Serves 4 people


 

  • 1 kilo(s) Pollock
  • 4 teaspoon(s) sunflower oil
  • 1 Aubergine
  • 1 Plum Tomatoes
  • 400 mL Coconut Milk
  • 100 grams Mustard Seeds
  • 1 White Onion
  • 50 grams Fresh Ginger
  • 1 Garlic
  • 2 tablespoon(s) Cumin seeds
  • 2 tablespoon(s) Turmeric
  • 1 tablespoon(s) Coriander
  • 1 tablespoon(s) Garam Masala
  • 2 Green Chillies
  • 2 teaspoon(s) Chilli Powder
  • 1 teaspoon(s) Sea Salt
  • 1 Lemon
  • 1 handful(s) Fresh Coriande

 

 

  • Dry roast the mustard and cumin seed in a frying pan until they start to pop and change to a darker colour.
  • Blend onion, ginger, garlic, mustard and cumin seeds together in a blender or food processor – you may need to add a little water.
  • Heat 2mm depth of oil in a saucepan.When it’s very hot put in the blended onion mix.
  • Add the green chillies and simmer for 10 minutes on a medium heat.
  • 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.
  • Add the aubergine, tomatoes and coconut milk.
  • Replace the lid, bring to the boil and then simmer for 5 minutes.
  • 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.
  • Finely chop the coriander and add at the end

 

Method

 

  • Dry roast the mustard and cumin seed in a frying pan until they start to pop and change to a darker colour.
  • Blend onion, ginger, garlic, mustard and cumin seeds together in a blender or food processor – you may need to add a little water.
  • Heat 2mm depth of oil in a saucepan.When it’s very hot put in the blended onion mix.
  • Add the green chillies and simmer for 10 minutes on a medium heat.
  • 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.
  • Add the aubergine, tomatoes and coconut milk.
  • Replace the lid, bring to the boil and then simmer for 5 minutes.
  • 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.
  • Finely chop the coriander and add at the end

 

Ingredients

 

  • 1 kilo(s) Pollock
  • 4 teaspoon(s) sunflower oil
  • 1 Aubergine
  • 1 Plum Tomatoes
  • 400 mL Coconut Milk
  • 100 grams Mustard Seeds
  • 1 White Onion
  • 50 grams Fresh Ginger
  • 1 Garlic
  • 2 tablespoon(s) Cumin seeds
  • 2 tablespoon(s) Turmeric
  • 1 tablespoon(s) Coriander
  • 1 tablespoon(s) Garam Masala
  • 2 Green Chillies
  • 2 teaspoon(s) Chilli Powder
  • 1 teaspoon(s) Sea Salt
  • 1 Lemon
  • 1 handful(s) Fresh Coriande

 

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