Friday, May 2, 2008

Light Fish Curry [Just Fish -2]

This is in continuation of my previous post. Where as the previous fish had a thick consistency, this one is more liquid. But, both retain the flavor of fish and are made with very little spices. This also is a very typical Bengali preparation.

1. Fish [I used smelts] - 12-14
2. Vegetables [any or more of Potatoes, Parval (see the image), egg plant] - 1/2 bowl
3. Kalonji or Paanch Phoron - 1 tsp
4. Turmeric Powder - 1/2 tsp
5. Coriander Powder - 1 tsp
6. Cummin Powder - 1/2 tsp
7. Red Chilly powder (optional) - 1/2 tsp
8. Green Chillies (slit in half) - 6-8
9. Oil - 2 tbs
10. Salt - to taste

1. Wash and cut the vegetables in long vertical cuts
2. Rub fish with some turmeric and salt and lightly fry them in oil. Take them aside, when done
3. In a wok, pour some more oil, if required. Add the Panch phoron or just Kalonji in hot oil. When they start to splutter, add the green chillies.
4. Mix the spice powders (4, 5, and 6) with very little water and add to the oil. Stir nicely and add few drops of water, if required and to keep the spices from getting burnt.
5. Add the vegetables and mix with the spice. Pour 1/2 cup of water, cover and cook the vegetables.
6. Once, the vegetables are done add the fish, salt and mix well. Pour some more water. The level of water at this point should completely cover the fish. Add few more slit green chillies, for flavor.
7. Cover and cook. After 4-5 minutes, or when the water level has reduced to just about half, the curry is done.

Garnish with coriander. Serve hot with plain steamed rice. I bet, you will not forget this simple and flavorful fish curry. Even after you have have exceeded your appetite, you will not feel heavy, as the fish curry is so light!

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