Bengali fish in a creamy sauce recipe.
Ingredients for 3-4 servings:
½ kg fish
½ tbsp + ½ tbsp turmeric powder
½ tbsp + ½ tbsp salt
2 medium onions
3-4 tbsp oil
2 dried green chilies
½ tbsp ginger garlic paste
4 tbsp coconut powder
2 bay leaves
½ tbsp sugar
½ tbsp + ¼ tbsp garam masala powder
Have the fishmonger cut the fish into 12-15 convenient sized chunks. Wash thoroughly and drain. Mix ½ tbsp salt and ½ tbsp turmeric and rub the mixture into the fish pieces. Set aside for 10-15 minutes.
Grate or grind the onions, or chop as fine as possible.
Heat the oil in a kadhai, burning, it if using mustard oil. Throw in the red chilies and cook on high heat till plump and black. Lower the heat and add the onions. Stir fry on low heat for about 5 minutes till soft and translucent but not coloured. Add the ginger garlic paste and fry stirring for another 2-3 minutes. Add the coconut powder, bay leaves, sugar, ½ tbs turmeric, ½ tbsp salt, 1 tbsp garam masala, and 1 ½ cups water, stir well together, bring to the boil and simmer for 2 minutes.
Add the fish, spooning the gravy over the pieces till they are well coated. Bring back to the boil and cook over low heat without covering till the fish is ready, and the gravy medium thick, 12-15 minutes.
Discard the bay leaves, sprinkle on ¼ tbsp garam masala and serve with plain rice.
Fry the fish first, as in the recipe for Maacher Jhol.
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Published in: Cooking