Prep 10 mins
Cook 45 mins
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."
- 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
- Cut skinned cod fillets into pieces, each piece about three bites large.
- Mix together turmeric and salt in a small bowl.
- Spoon the turmeric and salt mixture over the fish pieces.
- 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.
- Place the green chilies, ginger, garlic, onions, tomatoes and mustard oil in a food processor and blend into a paste.
- Pour paste into sauce pan and dry-fry until golden brown.
- Remove the pan from the heat and gently place the fish pieces into the paste without breaking the fish up.
- Return the pan to medium heat, add the water, and cook the fish uncovered for 15-20 minutes.
- Serve immediately, garnished with chopped cilantro.