Striped Bass Fish in Bengali style curry

Fish curry sounds like home to most Bengalis. My mother was very much of an ‘Edeshi’ girl who got married into a typical ‘Bangal’ household. Well, ‘Edeshi’ or ‘Ghoti’ means people originating from the western part of Bengal (West Bengal), ‘Bangals’ being the ones from the eastern part (now Bangladesh). Bangals, especially, are extremely fond of their fish and one can find numerous types of fish recipes in a ‘bangal’ kitchen’s repertoire. My mother, being a quick learner, learnt most of the usual ‘Bangal’ fish-delicacies from her mother in law (my grandmother) and became very good at making them in no time. Here goes one of the favourite fish curry recipes of our home, one of the very usual ones that my mother makes pretty often. I have tried this recipe with striped Bass and it has come out very well.

Ingredients:

• Stripped Bass Fish- 8 to 9 pieces (2lb/around 1kg)
• Mustard oil- 1/2 cup +1 tablespoon
• Nigella seeds (Kala jeera)- 1 teaspoon
• Green Chillies- 5-6 (slitted)
• One big Onion (crushed)
• Tomatoes – 2 to3(medium size crushed)
• Salt (as per taste)
• Kashmiri mirch powder/Red chilli powder- 1 teaspoon (Adjust as per your tolerance)
• Turmeric powder 1/2 teaspoon
• A handful of fresh Coriander leaves

Cooking Instructions:

1. On freshly washed pieces of fish rub 1/2 teaspoon of turmeric powder and salt.
2. Heat 1/2 cup oil in a deep frying pan, fry the fishes till they turn golden brown and keep aside.
3. In the remaining oil, temper with Nigella seeds and 2-3 slit green chillies and sauté for a few seconds, add crushed onion and fry till it has no raw smell.
4. Add crushed tomatoes and salt. Mix and fry for 2-3 minute over medium heat. Add turmeric and chilli powder. Add 1/2 cup water, cover it and cook.
5. Let the gravy release oil. Add 1 more cup of water. Mix and give this a quick boil over high heat. Reduce the heat, add the fried fish pieces now. Cook it for 8-10 minutes.
6. Remove from heat. Add 1 tablespoon of raw mustard oil, freshly chopped coriander leaves, and 2-3 slit green chillies.
7. Cover it, let it sit for 5 mins and then serve over steamed rice.