Well, I am here again with a new recipe and new topic. Today's recipe is Fish Curry following my Maa's process. But before that let me ask you one thing. What do you cook generally when you don't want to put much effort in your cooking yet want to prepare something delicious ? I know all of you have your own choices & now you are gonna ask me what do I do when I cook lunch for my family on a lazy saturday or on any other holiday. I usually opt for this simple and easiest Fish Curry, generally which is prepared with Rohu or Katla fish. The taste is something heavenly when it is served with steaming hot fluffy white rice and a slice of Aromatic Lemon ( Gandhoraaj Lebu).This combination is not only mine but also my family's Soul Food.
Now I am directly moving to the point , the Recipe. So here it goes.............
- Katla Fish Pieces: 4/6
- Potatoes: 2 Large (Cut in wedges)
- Tomato: 1 large (chopped)
- Cumin Seeds: 1 tsp for temperaing and 2 tsp for making paste with little water.)
- Green Chilli:2/3 (slitted,)
- Coriander Seeds:2 tsp ( make a paste with little water, otherwise you may use coriander powder too)
- Turmeric Powder: 2 tsp.
- Chilli Powder: 1 tsp, I use kashmiri red chilli powder which has a beautiful red colour yet this is not so hot. (but adjust the amount of chilli powder according to your capacity ;) )
- Ginger Paste: 11/2 tsp.
- Salt: As Per Taste
- Sugar: 1/4 tsp.
- Water : 1 Cup hot water.
- Oil : 4 tbsp.( 2 tbsp. for frying fish and 2 tbsp for cooking. One more thing I would like to say that for authentic taste of the bengali fish curry always use mustard oil but in absence of that white oil can also be used)
- At first wash the fish and marinate them with a tsp of turmeric powder and salt and keep them aside. I always marinate fish with a tsp of mustard oil or white oil. It will prevent you to avoid the terrible splattering.( actually they do not always terribly splatter, but I am really scared of this) .
- Wash and peel of the potatoes and cut in wedges.
- Heat 2 tbsp of oil in a deep bottomed vessel and fry the pieces of the marinated fish and set them aside.
- On the same oil fry the potato wedges till golden yellow with salt and turmeric powder and keep separately.
- Now discard the fried oil and heat 2 tbsp of fresh oil in the same pan.
- Add the cumin seeds and splitted green chilli. They will start to splatter immediately. Once you feel the aroma of the cumin seeds, add the tomato pieces into the oil. Sprinkle little salt on them. It will help to make the tomatoes mushy very quickly.
- Now add the ginger paste, coriander ,cumin paste, turmeric powder and red chilli powder.
- On medium flame mix thoroughly all the masala and cook for few minutes until oil starts to release from sides.
- Now add the fried potato wedges and mix them with all the spices.
- When you can see that all the masalas are mixed up with the potato wedges and it tends to release from the bottom of the pan add salt and sugar and mix well. Cook for another few minutes.
- Add a cup of hot water . Give a good stir. When the water starts to boil add the fried pieces of fish and cover the pan. Cook on medium flame until the pieces of the potatoes and fishes become soft .
- Uncover and adjust the gravy by increasing the flame according to your choice.
- Taste the seasoning and add more salt or sugar if required.
- Garnish with Coriander leaves.
- Serve hot with steamingly hot fluffy white rice along with a slice of yellow or aromatic green lemon.
Enjoy Your Food....!