Fish Curry With Lentil And Vegetables Recipe Video
Bengali fish curry with aubergines, potatoes and moong dal is a dish that compliemnts bengali cuisine. It is one the most popular bengali sea food recipe after bengali steamed fish with mastard masala. Bengali fish curry with aubergines, potatoes and moong dal is fish cooked with lentils and vegetables. It's a side dish that can be eaten as lentil as well as curry.
Ingredients
| Black mustard seeds/Brown mustard seeds | 1 Tablespoon | |
| Nigella seeds | 1 Tablespoon (Kalonji) | |
| Cumin seeds | 1 Tablespoon | |
| Fennel seeds | 1 Tablespoon | |
| Fenugreek seeds | 1 Tablespoon | |
| White fish fillet | 17 1⁄2 Ounce, skin on (Thick, Such As Hake, Haddock Or Snapper, 500 G) | |
| Salt | 2 Teaspoon (1 Tsp Plus To Season) | |
| Turmeric powder | 2 Teaspoon | |
| Vegetable oil | 3 Tablespoon | |
| Charlotte potatoes | 7 Ounce, peeled and cut into 1 centimeter or 0.50 inch thick slices (Small Waxy Ones, 200 Gram) | |
| Charlotte potatoes | 7 Ounce, peeled and cut into 1cm/½ inch thick slices (Small Waxy Ones, 200 Gram) | |
| Charlotte potatoes | 7 Ounce, peeled and cut into 1cm/½ inch thick slices (Small Waxy Ones, 200 Gram) | |
| Mung beans | 3 1⁄2 Ounce (Mung Dal, Available In Some Supermarkets And Asian Grocers, 100 G) | |
| Panch phoran | 1 Teaspoon (See Recipe Below) | |
| Ground ginger | 1 Teaspoon | |
| Kashmiri chilli powder | 1 Teaspoon | |
| Freshly ground cumin seeds | 1 Teaspoon | |
| Freshly ground coriander seeds | 1 Teaspoon | |
| Water | 1 1⁄2 Pint (900 Milliliter) | |
| Aubergine | 5 Ounce, cut into 1 centimeter or 0.50 inch thick pieces (150 G) | |
| Aubergine | 5 Ounce, cut into 1cm / 1/2 in-thick pieces (150 G) | |
| Aubergine | 5 Ounce, cut into 1cm / 1/2 in-thick pieces (150 G) | |
| Cayenne chilies | 6 , halved lengthways (Green Ones) | |
| Cayenne chillies | 6 , halved lengthways (Green Ones) | |
| Cayenne chillies | 6 , halved lengthways (Green Ones) | |
| Roughly chopped coriander | 4 Tablespoon (Fresh) |
Directions
1. For the panch phoran, place all of the panch phoran ingredients into a small screwtop jar and mix well. (The spice mix will keep for up to a year in this jar if placed in a cool, dry and dark area.)
2. For the fish curry, cut the fish fillet into pieces 2.5cm/1in thick, then season the fish pieces on both sides with some salt and dust with half the turmeric powder.
3. Heat the vegetable oil in a medium-sized pan over a medium-high heat. Add the pieces of fish a few at a time and fry for one minute on each side until lightly browned all over. Lift out onto a plate and set aside.
4. Add the potato slices to the pan and fry for 2-3 minutes on both sides, or until golden-brown. Lift out and set aside on a plate.
5. Add the moong dal to the oil left in the pan and leave to sizzle for a few seconds. Add the panch phoran, the remaining turmeric powder, the ground ginger, chilli powder, ground cumin seeds and ground coriander seeds and cook for a few seconds, or until aromatic.
6. Add the water, the fried potatoes, aubergine, green cayenne chillies and the remaining teaspoon of salt and bring to the boil. Cover the pan with a lid and simmer for ten minutes, or until the potatoes are tender.
7. To serve, add the pieces of fried fish and simmer for 2-3 minutes, or until the fish is cooked through. Stir in the fresh coriander and serve.
2. For the fish curry, cut the fish fillet into pieces 2.5cm/1in thick, then season the fish pieces on both sides with some salt and dust with half the turmeric powder.
3. Heat the vegetable oil in a medium-sized pan over a medium-high heat. Add the pieces of fish a few at a time and fry for one minute on each side until lightly browned all over. Lift out onto a plate and set aside.
4. Add the potato slices to the pan and fry for 2-3 minutes on both sides, or until golden-brown. Lift out and set aside on a plate.
5. Add the moong dal to the oil left in the pan and leave to sizzle for a few seconds. Add the panch phoran, the remaining turmeric powder, the ground ginger, chilli powder, ground cumin seeds and ground coriander seeds and cook for a few seconds, or until aromatic.
6. Add the water, the fried potatoes, aubergine, green cayenne chillies and the remaining teaspoon of salt and bring to the boil. Cover the pan with a lid and simmer for ten minutes, or until the potatoes are tender.
7. To serve, add the pieces of fried fish and simmer for 2-3 minutes, or until the fish is cooked through. Stir in the fresh coriander and serve.
Editors Review
If you are fascinated about curries, then you must try this simply incredible lentil and vegetable based fish curry. Quite popular in Bengali cuisine of India, the dish combines the goodness of lentils with waxy potatoes, aubergines, herbs and fish fillets.Chef
