Monday, December 13, 2010

Bengali Yogurt Fish Curry

Nothing, literally none of the food in this world can come close to a home cooked dish. Wouldn't you agree? If you are reversing the question back to me, I must nod my head millions of times. Look, I am not saying home style dishes are not offered in restaurants. Many claim they are doing it, whether they do or not, not for me to debate. Maybe they do, but all in all, when we cook at home, we can adjust, adopt, modify or tweet recipes as per our liking. Basically, to suit the palates of your family members, or whoever you are cooking for. Take this Bengali Yogurt Fish Curry as an example (Malaysian Indian Fish Curry, Indian Chicken Curry & Indian Vegetable Curry). Obviously, as the name suggests, its a Bengali style, but a tweeted version as per my home style cooking. Like I always say, there is no right and wrong in cooking (Vegetarian Mutton Curry, Crab Curry & Masala Mutton Curry). Its you. Your cooking. Whether you wanna exactly replicate my recipe or not, that's beside the point of my showing you how to make it. Made from home made curry paste, various types of spices, scented by curry leaves and thickened with yogurt for tadbit tanginess and sweetness, Bengali Yogurt Fish Curry is a burst of crazily packing spicy sumptuousness.  

For curry paste 
7 red chillies (or as needed)
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black pepper
2 tsp kas-kas/poppy seeds
3 to 4 sprigs curry leaves
**Dry fry ingredients just for a couple of mins to release the aroma.
Next, blend/ground with some water for a thick paste. 

Other ingredients
1 whole senangin/ a type of threadfin fish (approx 1 kg - cleaned and cut into big pieces)
5 small Indian brinjals (cut into 2 - see picture below on the type of brinjal I am referring to)
2 medium size tomatoes (cut into 8 pieces)
1 tsp fenugreek seeds
1 tsp mustard seeds
4 shallots (sliced thinly)
4 pips garlic (sliced thinly)
1 inch ginger (sliced into thin stripes)
150g yogurt (about 2 tbsp) - whisked
Salt for taste
1/4 cup oil

In heated oil, saute shallots, ginger, garlic, fenugreek seeds and mustard seeds. 
Once seeds splatter, add curry paste. 
Fry over low heat till aromatic and oil splits. 
Pour 1 litre of water, add brinjals and tomatoes.
Season with salt. 
Simmer to heat through.
Add fish.
Cook till fish and brinjals are tender. 
Off the heat and  combine in whisked yogurt.  .

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  1. That curry sounds incredibly delicious. I am so glad you shared it here. :-)

  2. The last picture is a killer... rice n fish curry... I will try this

  3. You are on point with this curry I like how you add the perfect combo in ingredients very appetizing.


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