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BENGALI FISH CURRY
Jon Hatchman
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Total Time
45
minutes
mins
Course
Main Course
Cuisine
Indian
Servings
2
Ingredients
2
sea bass fillets, washed and patted dry
1
tsp
turmeric
1/2
tsp
salt
2
tbsp
rapeseed oil
For the gravy
1
medium potato, quartered
4
tbsp
mustard oil
1
large dried bay leaf
1/2
tsp
each mustard seeds, cumin seeds and onion seeds
1/4
tsp
fenugreek seeds
1
large onion, whizzed to a paste
1
tsp
ginger paste
1
tsp
garlic paste
2
tomatoes, finely chopped
1
tsp
turmeric
1
tsp
ground coriander
160
ml
fish stock
fresh coriander sprigs, to garnish
Instructions
Put the fish in a flat dish and scatter over the turmeric and salt
Set aside for 30 mins to marinate
Heat the rapeseed oil in a frying pan over medium heat
Sear the fish, skin-side down for 1 minute
Remove and set aside
For the gravy, fry the potato in the fish oil until half-cooked and golden, adding more oil if necessary
Remove and drain on kitchen paper
Set aside until needed
In the same pan, heat the mustard oil over medium heat
Add the bay leaf, mustard, cumin, onion and fenugreek seeds
Sauté until the spluttering stops
Add the onion, ginger and garlic pastes and fry gently for 4-5 mins, until fragrant and cooked
Stir in the tomatoes, turmeric and coriander
Cook over a medium heat for 10 mins or until the oil begins to separate, forming a sheen on top of the mixture
Add the fish stock and potatoes and bring to the boil
Reduce to a simmer and cook until the potatoes are soft
Return the fish to the pan and gently cook for a further 4-5 mins
To serve, spoon the gravy between 2 curry bowls and arrange a sea bass fillet in the middle of each
Garnish with a fresh coriander sprig