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.

Ingredient
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

Method
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!

Steamed Fish in Mustard Sauce [Just Fish - 1]

There are some fish, specially the fresh ones that taste best with very less spices. This and the next recipe is made in such a way that the flavor of the fish is retained and not lost in several spices.

Both the fish recipes are made in typical Bengali style and one would prefer making (and eating) it this way, when fish is what you eat daily, I mean - almost!

Ingredients
Mustard Paste - 1 tbs
Fish - 4 -6 pieces
Green Chillies - 5-6 [or per taste]
Mustard Oil - 2-3 tspn [any other oil is fine]
Salt - to taste

Method
1. Grind Mustard (use paste, if available) with the green chillies and little water to make a smooth paste. The quantity of green chillies will depend on how hot you can eat.

2. In a bowl take the fish pieces, add the mustard green chillies paste, salt and the mustard oil and mix very nicely. If required, add some more oil and 1/4 cup of water. Let it rest for 15-30 minutes. [I usually am short of time, and cook instantly]

3. If cooking in Microwave:
Take a deep microwave bowl filled 3/4th with water. Tightly cover the other (smaller) bowl with fish mixture in the container filled with water, cover and steam in Microwave for 10 minutes.
4. If cooking in Gas (oven): Place the covered bowl with fish in a steamer, filled with water. Cook for 10 to 12 minutes.

Alternative, the fish can be cooked, with rice pot. Once done, the fish will be soft and succulent and the flavor will be so good, that you can eat the rice just with the flavor! Really :)

There will not be too much gravy - put the piece of fish with mustard sauce, on a plate of rice and serve. Enjoy!!!

Fish Chop [Fish Cutlet]

One of the most interesting recipes of fish is the fish chop or fish cutlet. There are several variations of the same, and they all have their own contribution to the taste. However, I like the fish chop with minimal ingredient so that the flavor of fish does not get lost.

Ingredients
1. Boneless Fish Pieces [4-5 small pieces]
2. Boiled Potatoes - 2 Medium Potatoes
3. Chopped Onion - 1/4 of a large onion
4. Chopped Green Chillies - 8 to 10
5. Chilly Powder - 1/2 tsp
6. Ginger Powder - 1/2 tsp [optional]
7. Garam Masala - 1/2 tsp
8. Egg - 1
9. Corn Flour + Semolina / Bread Crumbs
8. Salt - to taste
Method
1. Boil the fish pieces in salt water, until they are tender
2. Mash the potatoes and the fish
3. Mix the remaining ingredients such that they form one big ball of mix
4. Take small dollops and roll them into smooth cylinders, or any desired shape
5. Roll them into beaten egg and cover with either corn flour / semolina powder mix or bread crumbs
6. Deep fry on low heat for 2-3 minutes and then on high heat
Garnish with onions and fresh coriander leaves and enjoy with spicy chutney. This can be served as a snack or a side with fried rice or pulao. Enjoy!!!

Fish - North Indian style

I am so used to cooking Fish the Bengali style that I find it difficult to experiment much with fish recipes. However, I realize that Bengali style fish tastes best with Rice. Since, Shekhar prefers roti over rice, I often am in dilemma as to how should I cook Fish. This recipe is an attempt to make it such that it would taste very nice even with Roti. It is quite different from the typical Bengali way but, I am very happy with my experimentation and the final result.

Ingredients - Ground Paste
1. Few cloves of Garlic (approximately 7-8 large cloves), peeled
2. 3 inch fresh ginger, peeled
3. Cumin powder - 1 tsp
4. Black pepper - 1/2 tsp
5. Mustard seeds, ground - 1/2 tsp
6. Coriander powder - 1 tbsp
7. Salt, to taste
8. Water - enough to make the paste

Ingredients - Curry
1. Fish Fillet [I used approx 500 gms Cat Fish, carp or any other solid fish is fine]
2. Vegetable oil
3. Fenugreek Seeds - 1/2 tsp
4. Tomatoes, puréed - 2
5. Turmeric Powder - 1 tsp
6. Red chilly powder - 1tsp or to taste
7. Garam Masala - 1/2 tsp
8. Fresh coriander stalks and leaves, roughly chopped
9. Water for the gravy

Method
Simple :)
1. Make a paste with all ingredients specified for the ground paste. Keep aside
2. Shallow fry the fish pieces, coated lightly with turmeric and salt [optional, I like the fish light fried in the curry]. Keep aside
3. In a wok, heat some oil. Add the Fenugreek (methi) seeds
4. When they start to leave an aroma, and start turning brown, add the ground paste
5. Stir till the paste leaves oil [approximately 3 minutes]. Add a little water, if required
6. Add the Tomatoes, turmeric powder, chilly powder and garam masala and salt
7. Stir well till the tomatoes are soft and mix well with the spices
8. Add the fish pieces and cover them with the spices - let the spices immerse in the fish pieces
9. Add water to make a gravy of desired consistency, cover and simmer the fish in low heat for about 5 minutes.
10. That's It!!!
The curry leaves a very nice aroma and for those who do not quite like the smell of fish, while it is cooked or later, will find this recipe perfect. Enjoy with Rice or Roti - it tastes equally well with both!

Mustard Fish

This is one of the easiest and very refreshing recipe of Fish. This is also a typical Bengali way of making the fish.

Ingredients
1. Fish [Carp] - 4/5 cleaned and cut pieces
2. Mustard Seeds - 1 tbs
3. Green Chillies - 7/8
4. Turmeric Powder - 1 tsp
5. Red Chilly Powder [optional] - 1/2 tsp
6. Salt to taste
7. Oil to cook

Method
1. Rub the fish pieces with some turmeric and salt
2. Shallow fry the fish in oil and keep aside
3. Meanwhile, in a grinder make a paste of mustard seed, 5 green chillies and salt
[I keep off the counter mustard powder / paste as well]
4. In a wok, heat some more oil
5. Mix the turmeric and red chilly powder with few drops of water. Add this to hot oil and stir vigorously
6. Add the Mustard paste diluted with 1 cup of water
7. When the gravy starts to boil, add the fish fishes and split green chillies
8. Let it simmer on low heat and under cover for 3-4 minutes
And the Mustard Fish is ready! Eat hot with steamed rice... The taste lingers in your mind for long after you are done eating :)

Baked Spicy Fish

This is a very easy to make fish dish and it tastes awesome. It will take about 5 minutes to prepare and about 10-12 minutes to bake.

You can use sea-food spice powder to coat the fish. You can get this in any store in the Asian food section. Do not worry, if you do not have it. Follow the recipe below:

Steps
Pre-heat the oven to 350F

Mix the following ingredients together -
1. Red Pepper flakes [2 tsp]
2. Thyme [1 tsp]
3. Rosemary [1/2 tsp]
4. Black pepper [1/2 tsp]
5. Onion Powder
6. Garlic Powder
7. Salt to taste

Rub the fish fillets with the spice mixture above. Next, baste an oven proof base and put the fish fillet. Squeeze 1/2 lemon juice and cover the fish with fresh parsley and mint herbs.

Bake the fish for 8 minutes. Turn the fish once and bake for another 4 minutes. Remove the herbs from the fish and serve in a platter.
The fish should be juicy and soft and it should melt in your mouth when done!

Fish in Tomato Gravy

Fish is the staple food of us Bengalis. My father would talk about the fish he bought from market with same vigor as a warrior would show off his medals won in a war. And if you did not know,most fathers would definitely ensure that their sons-in-laws knew how to identify a fresh fish. This was the first thing my father did when he had visited us in Pune after Shekhar and I got married. Now, when I go to Pasha's Market in Sunnyvale to get Frozen Rohu with 3-4 years expiry, I just keep wondering, if the past was a dream ! Well, I have developed a taste for bass, trout and cat fish and so prefer going to 99 Ranch and get some fresh fish.

Ok, enough of story telling - let us cook now!

Rich Fish Curry - in Tomato Gravy

Step I - Fry the Fish

1. Wash the fish pieces (5-6) well in running water
2. Rub turmeric and salt to all sides of the fish pieces
3. Heat oil in a wok and fry the fish until golden brown
4. Remove the fish and keep aside [You can keep few pieces as it is and enjoy the fried fish]

Step II - Make the Gravy

4. Grind Onion (1), Ginger (1"), 2-3 Red Chillies and Cumin Seeds (1 tsp) in a grinder with a little water
5. In the same oil used to fry the fish, put the onion-ginger paste
6. Stir well and put few drops of water if the paste sticks to the pan
7. In a small bowl, mix 1/2 tsp of turmeric, 1/2 tsp of red chilly powder and 1 tsp of coriander powder with a little water - the idea is to blend all the dry spices together, a trick my father taught me.
8. Put the spice paste in the wok and stir again. Keep adding few drops of water to not let the mixture stick to the surface of the wok. Add 2-3 green chillies split into halves to the wok now
9. The spices and onion-ginger paste should be nicely mixed and fried in 3-4 minutes
10. Now add puree of one tomato to make a gravy of thick consistency
11. Add some water and cover the wok. Leave it for 3-4 minutes, occasionally stirring the gravy
12. Add the fish pieces and simmer for another minute or two. The fish should be immersed in the gravy.
13. Put some fresh cilantro just before serving the fish

Step III - Serve the Fish
This is important to be put in a step of its own because if you are making fish in large quantity, the chances of fish breaking while you serve are high. So, the fish should be served in specific fashion. There are two ways that you can serve the fish, depending on your convenience:
1. Place all the fish pieces gently in one serving tray and pour the gravy in another. The fish and gravy can be taken separately during the meals.
OR
2. First place all the fish pieces in a tray. Next pour the gravy on top of the fish pieces. Then the gravy and fish can be scooped from the tray. I prefer this.

And now, enjoy your fish with steaming plain rice. I did very much. And by the way, if my mom and dad were around, my dad would definitely take credit of the delicious gravy that my mom cooked, because the fish he bought was fresh and just right. After all, its all about the fish !