BENGALI FISH

Preparation Method :

• Cut the fish into slices and sprinkle with the salt and turmeric.
• Dry roast the coriander and cumin seeds briefly. Cool and then grind to a fine paste by adding little water.
• Heat the mustard oil in a non-stick pan until it just reaches smoking point. Remove, cool and then heat the oil again on a medium heat.
• Add the fish slices, a few at a time, and fry for a minute on each side. Drain and set aside.
• Add the diced potatoes to the pan and saute for 5 minutes. Heat the remaining oil in the same pan, add the onion seeds and chillies, and stir-fry briefly.
• Add the coriander-cumin paste and cook on a low heat for a minute, sprinkling on a little water to avoid the masala getting scorched.
• Add water to the potatoes and simmer for 5 minutes.
• Gently slide in the pan-fried fish slices and simmer for 5 minutes.