A Classic Fish Dish Can Never Go Wrong

I am a fish fanatic and any day is perfectly fine to cook up some fish and savor it with steaming hot rice. So here I come with another of my specialty. I take about 1.8 lbs. of Giant Sea Perch cleaned and cut into Bengali style curry pieces that tastes authentically similar to our Bhetki, a sweet river water fish that I got used to eating since childhood days. Now to emulate a fish curry that is close to my heart I need to procure a few ingredients to create magical moments on plate that which serves the heart's desire for more food perfectly.

I smear the fish pieces in a teaspoon each of turmeric and salt. Let it be marinated while I cut out some cauliflower florets about eight nine big pieces to ensure that they add that earthy feel to the dish and makes this a home style version that reminds me of my mom's fish expeditions at her own home. I quickly turn up the wok and heat up some mustard oil and once hot tip in the fish pieces marinated for a minute or so. Fry them each side for roughly two minutes or a little more if need be. Bengalis love their fish a little less fried as it lands up becoming quite texture less if fried more and tipped in the curry that lends it dry. We therefore ensure that it neither is fried nor boiled in gravy for too long. Well going to the next step is to tip in the cauliflower and let it be a little golden in color. I do not even care to add mustard just a little salt in the oil and that gives enough flavor to this beautiful cauliflower that should be bought from Asian Market to make such curries ideally. Once that has been fried properly for a few minutes we leave them all aside.

Now we go on to the spice mixture that we make in a small bowl like vessel. Add one teaspoon turmeric powder, one teaspoon salt, half a teaspoon red chili powder or cayenne pepper, one teaspoon cumin powder and blend it with a little warm water all too well to make a homogenous consistent paste that makes for the curry spice in the beginning of cooking. Pound into a rough paste of half an inch ginger. I use mortar and pestle here although you may totally skip this and blend it into a paste. Cut a tomato lengthwise to add to the juiciness of the curry. Use tomatoes which are now in season to make the curry extra delicious and ensure it's wholesome goodness is used up fully. Chop coarsely one whole bunch of coriander leaves and slit some green chilies either lengthwise or to curb their heat in curries just take off their ends and leave them whole for later adding to the curry.

Add more mustard oil to the same wok and make an even, consistently thick paste by stirring well the spice mixture for over a few minutes in the hot oil. Next, add a little warm water to allow the spices to cook naturally in it's essential base that forms like a coating at the bottom of the pan without letting it burn. As soon as see bubbles form at the edges add in sliced tomatoes, minced ginger and fry them well for a few additional minutes to make it a homogenous base. Crush the tomatoes well into the spice mixture with your spatula and successively put the lid on. Let it simmer for a minute or so; now let the flame be turned to medium low. Once the spices are evenly cooked in the oil now separated from the base open the lid to add cauliflower florets, sauté for a bit more. Now pour enough quantity of boiling water as desired. If you like it more towards the soupy side, then add a mug of water to make it right. Once it comes to a rolling boil tip in the fish pieces and carefully let it boil in the hot curry letting it be closed with a lid on top. Cook all of it well for eight minutes approximately for a consistency that is desirably thick yet not runny. Now go ahead and garnish roughly chopped coriander leaves, green chilies and the dish transforms into heavenly delight in a matter of minutes here. Serve it hot and do not wait for others to dig in. You go first!