A Bengali traditional fish curry with the pungent taste of mustard paste and mustard oil served with warm rice is another comforting dish for anytime of the year.
I got two packs and made a soupy type curry( Bengali Spiced Baby Mullet Stew) the day before yesterday. This fish is sold in the Asian supermarket in flash frozen 14 oz. pack. Unlike some frozen fish this fish is not cleaned and gutted. It may seem bit hard work to clean it. But it's not. First cut the fins with kitchen scissors and scale the fish with a back of a knife from the tail to the head. Cut the gills and slightly slit belly horizontally and pull the gut out Wash each fish pieces. Pat dry with paper towel.
Ingredients~
5-6 pieces of baby mullet
2 tbsp mustard paste(yellow and black mustard)
1/2 tsp. turmeric
1/2 tsp salt or to taste
1 tiny tomato, cut into wedges(optional)
1/8 tsp nigella seeds
2 tbsp. oil(preferably mustard oil)
2-3 green chilies
1 1/2 cup warm water
Method~
Smear fish pieces with little salt and turmeric. Heat oil n a medium cast iron/steel wok or pan on medium heat. Fry both sides of the pieces till light brown. In the same oil temper nigella seeds and 1 green chili. Add in mustard paste and fry for 1 minute. Add warm water, fish pieces, tomato, rest of the chilies, salt and turmeric. Let it come to a boil. Reduce to low heat, cover and cook for 7-8 minutes. Taste and adjust seasonings. Let it cool for 5 minutes and serve with plain warm rice. Enjoy!
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| Happy Cooking! |
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