Bengali Fish Curry
A quick and easy way to create a beautiful meal.
When one thinks of South Asian food, they usually think of a spice rack and hours in a hot kitchen and hot oil. Which, unfortunately, can have tragic effects. Recently, a much-loved and landmark restaurant Bengal Tiger (White Plains) burned down a few weeks ago, taking half the block with it. It was exquisite in its service and food, one of the best Indian restaurants outside of New York City. In its remembrance, here is my rendition of a traditional Bengal recipe.
Bengali Fish Curry
Bangladesh is sometimes not even considered part of India. The entire subcontinent has more languages and ethnic groups than most countries in the world. Fishing is a major occupation, as the country is located on the southwest border of India. To say one of their staple dishes is “fish curry” would be a huge umbrella, as there are many variations of it. Mine was made from what ingredients I had on hand, and some shortcuts I needed to make at the time.
One of the ingredients needed was an Indian spice called “garam masala.” Ideally, one would make their own from fresh spices such as mustard seeds, nutmeg, dried chilis, fenugreek, coriander seeds, cumin seeds, cardamom seeds, cloves, and saffron. I’m working on my spice collections, but I don’t have all that yet! There are a few good Indian grocery stores near me, but I didn’t have enough time to go over and get what I needed. So I tried my luck at the local supermarket. The closest blend I found with the ingredients mentioned above was a Jamaican Curry powder. If it has the stuff I need, why not? If it tastes different, o well.
The one thing i wish I had on me was a heartier and thicker fish. I had tilapia fillets. They are very fragile and break easily. But it would have had to work. It didn’t turn out that bad, actually. It was lighter. But next time, I’m definitely getting thicker fillets from the fishmonger.
I also added more water than I was supposed to, because I was scared the fish was going to stick. I’m going to use a teflon pan next time and not worry too much. The water diluted some of the spice. Less water next time too!
BENGALI FISH CURRY
2 tsp oil
1 medium onion, thinly sliced
2 small potatoes, thinly sliced
1 medium tomato, cubed into small pieces
4 cloves garlic, minced
1 inch ginger, minced
1 cup frozen peas
1 tsp chili powder
1 tsp turmeric powder
1 tsp garam masala (or equivalent)
4 tilapia fillets
1/2 cup water
Salt and Pepper to taste
1. Heat oil and fry the tilapia fish until white and slightly browned in the middle. Remove to the side.
1. Heat oil (and some more if you need) and add garlic and ginger till lightly browned.
2. Add the sliced onions and chili powder. Fry until lightly browned.
3. Add the potatoes and tomatoes until softened.
4. Add the peas, turmeric, and garam masala. Fry for one to two minutes.
5. Add the water, or until there is enough to coat the bottom. Simmer for 5-8 minutes until fish is cooked and vegetables tender. Lower the heat and let excess water evaporate. Serve hot with rice.
Bengali Fish Curry
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