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Bengali Fish Curry

Cuisine: Indian
Type: Fish
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOil
1/2 teaspoon 2.5mlCumin seeds
1/2 teaspoon 2.5mlFennel seeds
1/2 teaspoon 2.5mlMustard seeds
1/2 teaspoon 2.5mlFenugreek seeds (methi)
  = (available at Indian markets)
1/2 teaspoon 2.5mlBlack onion seeds (kalonji) - optional
  = (available at Indian markets)
2   Red boiling potatoes - quartered (small)
1   Japanese eggplant - quartered
1 teaspoon 5mlTurmeric
2   Thai green chiles - halved lengthwise,
  And seeded
  = (or serrano chiles)
3 cups 711mlWater
1 lb 454g / 16ozFlatfish filets - cut in chunks
  = (such as halibut)
1 tablespoon 15mlChopped cilantro - for garnish

Recipe Instructions

Heat the oil in a heavy-bottomed skillet over medium heat. Add the cumin, fennel, mustard, fenugreek and optional black onion seeds and allow them to crackle. Add the potatoes and fry for 2 to 3 minutes. Add the eggplant and fry for 2 more minutes. Add the turmeric and chiles.

Add the water, lower the heat and simmer until the potatoes are almost tender, 10 minutes. Add the fish and allow to simmer until the fish turns opaque and is cooked through, 2 to 3 minutes. Serve hot, garnished with the cilantro.

This recipe yields 4 servings.

Each serving: 187 calories; 144 mg sodium; 35 mg cholesterol; 6 grams fat; 1 gram saturated fat; 8 grams carbohydrates; 24 grams protein; 1.50 grams fiber.

The Los Angeles Times, 05-29-2002


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