Bengal Fish Curry


1 lb Salmon fillet, boneless, skinless cut in 1 inch cubes
2 tablespoons mustard oil (Indian store has it)
1 jalapeno, finely chopped
1 tablespoon onion seeds (kalonji - again, Indian store has it)
1 teaspoon turmeric powder
1/2 teaspoon cayenne powder
1 tablespoon ginger garlic paste
2 Roma tomatoes, finely chopped
1 teaspoon salt


In a 3 qt saute pan over medium heat, heat mustard oil. Mustard oil has a strong flavor, especially when heated, just a caution.
Add onion seeds and saute for a minute.
In a mixing bowl, make a paste of turmeric, cayenne, ginger garlic paste with 1/4 cup water. Add this to the oil along with jalapenos.
Cook covered for 5-6 minutes, stir once.
Add tomatoes and cook covered for 7-8 minutes, stirring every other minute. Make sure that you are using the back of your spoon to pulp tomatoes.
Add salt, fish and stir gently, again cook covered for about 3-4 minutes or until the fish is cooked.
This is usually a thin gravy, so you can add about 1/2 cup water and bring it to a boil. Serve hot with rice.

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