Bengali-Style Fish

lolsuz's Note:

Taken from What's Cooking Indian by Shehzad Husain, 1998 Thunder Bay Press, p. 78. "Fresh fish is eaten a great deal in Bengal (Bangladesh), and this dish is made with mustard seed oil which gives the fish a good flavor."

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 teaspoon turmeric
• 1 teaspoon salt
• 2 1/4 lbs cod fish fillets
• 6 tablespoons corn oil
• 4 fresh green chilies, finely chopped
• 1 teaspoon ginger, finely chopped
• 1 teaspoon garlic, crushed
• 2 medium onions, finely chopped
• 2 tomatoes, finely chopped
• 6 tablespoons mustard oil
• 2 cups water
• fresh cilantro

Directions:

1. Cut skinned cod fillets into pieces, each piece about three bites large.
2. Mix together turmeric and salt in a small bowl.
3. Spoon the turmeric and salt mixture over the fish pieces.
4. Heat the oil in a skillet. Add the fish and fry until pale golden yellow. Remove the fish with a slotted spoon and set aside.
5. Place the green chilies, ginger, garlic, onions, tomatoes and mustard oil in a food processor and blend into a paste.
6. Pour paste into sauce pan and dry-fry until golden brown.
7. Remove the pan from the heat and gently place the fish pieces into the paste without breaking the fish up.
8. Return the pan to medium heat, add the water, and cook the fish uncovered for 15-20 minutes.
9. Serve immediately, garnished with chopped cilantro.