Spicy Fish Stew Bengali
Ingredients:
Add salt to taste
1/2 teaspoon ground turmeric
1 teaspoon hot red pepper
1 1/4 pounds of cod, sea bass or halibut steaks, cut into 2 cm cubes
3 tablespoons mustard oil (found in Indian or Bengali Market) or vegetable oil
4 medium onions, finely chopped
4 large cloves garlic, crushed
4 fresh green chiles (jalapenos or the finger chiles), seeds and finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon mustard seeds
1/8 teaspoon cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 1/2 pounds ripe tomatoes, cut in half, seeds squeezed out, and grated through the largest holes on grater.
1 tbsp fresh coriander leaves, chopped
1/4 cup of water
1/2 cup whole plain yogurt
Instructions:
On plate, mix the salt, 1/4 tsp turmeric, and paprika. Excavates the fish fillets on either sides of the composition.
When a large frying pan, heat the mustard oil (or vegetable oil) over medium heat. Brown fish on both sides, turning once, about 3 minutes at all. Remove and set aside.
Add the onion and garlic in the pan. Half cooked soft, or from about 15 minutes while stirring frequently. Add chiles, cumin, mustard seeds, cinnamon, cloves, cardamom and remaining 1/4 teaspoon of turmeric. Boil for 2 minutes, with stirring, followed by addition of tomato, cilantro, and water. Low to reduce the heat and boil until the mixture is thick, or about 15 minutes. Add yogurt and salt to taste and mix mixed. Return fish to the pan and cook covered, until the fish flakes, about 10 minutes. Be careful that the broth is heating up too much, as distinguished from yogurt. Serve immediately over rice, if desired.
