Bengali Fish Curry

Recipe Ingredients

1 tablespoon	15ml	Oil
1/2 teaspoon	2.5ml	Cumin seeds
1/2 teaspoon	2.5ml	Fennel seeds
1/2 teaspoon	2.5ml	Mustard seeds
1/2 teaspoon	2.5ml	Fenugreek seeds (methi)
		= (available at Indian markets)
1/2 teaspoon	2.5ml	Black onion seeds (kalonji) - optional
		= (available at Indian markets)
2		Red boiling potatoes - quartered (small)
1		Japanese eggplant - quartered
1 teaspoon	5ml	Turmeric
2		Thai green chiles - halved lengthwise,
		And seeded
		= (or serrano chiles)
3 cups	711ml	Water
1 lb	454g / 16oz	Flatfish filets - cut in chunks
		= (such as halibut)
1 tablespoon	15ml	Chopped 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.

Source:
The Los Angeles Times, 05-29-2002

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