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Bengali Fish Curry

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Published under: Fish
Bengali Fish Curry

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Fish Fillets – 400 gms, any white fish will do
Turmeric Powder – 1/2 tsp
Mustard Paste – 1/8 tsp (optional)
Ginger – 1 tblsp, minced
Potato – 1, medium, cubed or cut into wedges
Onion – 1, sliced
Garlic – 1 tblsp, minced
Brinjal – 1, small, sliced
Water – 3/4 cucp
Green Chillies – 2, slit, deseeded
Mustard Oil for frying
Coriander Leaves – few, chopped
Salt as per taste

For the masala:
Mustard Seeds – 1 tsp
Kalonji – 2 tsp
Cumin Seeds – 1/4 tsp
Fennel Seeds – 1 tsp
Fenugreek Seeds – 2 tsp

1. Mix 1/2 tsp salt, turmeric powder, mustard paste, garlic and ginger in a bowl.
2. Rub this all over the fish fillets ensuring they are coated well.
3. Keep aside for 5 to 10 minutes.
4. Then cut the fillets into bite sized pieces.
5. Heat oil in a deep frying pan.
6. Fry the marinated fish pieces for 5 minutes or until cooked and golden brown.
7. Remove and drain excess oil.
8. In a separate pan, add 2 tsp oil.
9. Add the masala ingredients for 30 seconds.
10. Add the potatoes, brinjals and stir-fry for 1 to 2 minutes.
11. Pour water and simmer for 10 minutes or until the vegetables are tender.
12. Now add the fried fish pieces and green chillies.
13. Stir well and cook for 2 minutes.
14. Remove and garnish with onions and coriander leaves.
15. Serve with cooked rice.

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