Fragrant supper

BENGALI FISH CURRY BY ASMA KHAN

INGREDIENTS:

(Serves 6 as a main course or 12 as part of a multi-course meal)

1.5 kg skinless, boneless fish fillets, such as cod or halibut

3tsp salt

1 ½tsp ground turmeric

6tbsp vegetable oil or mustard oil 1 large white onion, finely grated 4 garlic cloves, crushed

1 piece ginger, 2.5cm long, crushed to a paste

1tbsp ground coriander

1tsp ground cumin

1tsp chilli powder

3tbsp tomato puree (tomato paste) 200g tomatoes, cut into 2.5cm cubes 600ml warm water

½tsp sugar

To garnish:

Green chillies, a few sprigs of fresh coriander leaves

METHOD:

1. Cut the fish fillets into 12 equal portions. Mix one teaspoon of the salt and one teaspoon of the ground turmeric, then rub on all sides of the fish and set aside for 30 minutes.

2. In a shallow saucepan, heat five tablespoons of the oil over a medium-high heat. If you are using mustard oil, heat the oil until it is smoking hot – this removes the bitter pungency of the oil – then bring it down to a medium-high heat. Add the fish to the pan and fry to seal each piece, but do not let the fillets cook through. Remove from the pan to a plate and set aside.

3. Add the onion, garlic and ginger to the pan and cook, stirring, for two minutes over a medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add the remaining salt and ground turmeric, followed by the ground coriander, ground cumin, chilli powder, tomato puree and diced tomatoes. Pour in the 600ml of warm water and cook for five minutes. Keeping the pan on a medium-high heat, let the liquid reduce for 15 minutes or until the oil comes to the surface and seeps to the sides of the pan.

4. Gently return the fish fillets to the pan and cover with the gravy, ensuring all sides of each fillet are cooking evenly. If possible, cook the fish fillets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower the heat, add the sugar and cook, covered, until the fillets are cook through – this should take no longer than five minutes.

5. To serve, garnish the fish with whole green chillies and sprigs of fresh coriander leaves.