Bengali Yogurt Fish Curry

Why Bengali Yogurt Fish Curry (Malaysian Indian Fish Curry)? The change. Change to another fish curry obviously. Can't be always the same fish curry? Of course not. Otherwise, marriage love will slowly fade due to even curry monotony (Chicken Devil Curry, Indian Vegetable Curry & Crab Curry)? Home made, made from a scratch, really from a scratch curry paste Bengali Yogurt Fish Curry. Spices dry fried for aroma releasing and then, blended. Curry paste let me tell you is the power house deliciousness and when cooked alongside the rest of the ingredients as listed below, furthermore, yogurt for the natural burst of creaminess and sourness, oh, what a profound different layers and role play of tastes Bengali Yogurt Fish Curry.  

Ingredients

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 (slice thinly)

4 pips garlic (slice thinly)

1 inch ginger (slice into thin stripes)

150g yogurt (about 2 tbsp) - whisked

Salt for taste

1/4 cup oil

Method
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.  .