Spicy Bengali Fish Curry

SPICY BENGALI FISH CURRY

RECIPE COURTESY OF LANI SIDDIQUE

INGREDIENTS:

• 1.5 lbs of fish cut into 1 ¼ inch steaks, or filets cut into 2inx3in pieces (the fish can be tilapia, catfish, bass, shad, carp, sea bream , fresh or frozen. Thaw out fish before cooking)
• 3 medium or 2 large onions, sliced very thin
• ½ cup canola or vegetable oil
• 2 heaping tsp turmeric powder, divided
• 2 level tsp cumin powder
• Salt
• 4 green chiles, (ie Thai bird or Serrano)
• ¼ tsp red chile powder (optional)
• 2-3 cups boiling or hot water
• Cilantro stems and leaves, handful
• Lime Wedges

METHOD:

• Thoroughly wash the fish in cold water. There should be no smell to the fish.  Drain and place the fish in a large bowl and sprinkle with a 1 tsp salt and 1 tsp of the turmeric. Shake the bowl around so that all pieces of the fish are coated with the turmeric. Handling the turmeric will stain your nails so try not to touch, or just use gloves or a large spoon. Let the fish sit while you start the sauce/gravy.

• Heat the oil on medium high, in a 12 inch diameter, deep sauté pan (preferably with two handles).Put in the onions and sauté, stirring onions around frequently.
• When onions are all golden brown, add in the whole chiles. If you want chile heat, then make a slit into one or two of them. When the chiles turn a bright green and are a little blistered, about 1 minute, add the turmeric, 1.5 tsp salt, cumin and chile powder if using.  Stir for about 20 seconds.  The onions should all be browned by now. Stir in the water, a bit at a time, maintaining a simmer.  The sauce or gravy is being created by adding the water slowly. Add 2 cups at first, more can be added later if desired.  Some people prefer thick gravies some prefer thinner.
• Add in fish, making sure they are partially submerged in the sauce. The sauce can be spooned over the fish and more water added if necessary. Cover with a lid and maintain a steady strong simmer on medium high heat.  After 5 minutes, carefully take potholders, grasp the handles and lid (with the lid still on), and swirl the pan around. You will feel the fish loosen from the bottom, without breaking them. Do this again after 5 minutes. Turn down the heat to medium if the fish is sticking to the bottom too much. Only sturdy fish like catfish can be stirred or flipped with a spatula.
• When most of the oil has risen to the top, another ten or fifteen minutes, depending on what kind of fish, turn off the heat.  Skim off oil if you’d like and sprinkle with cilantro. It doesn’t hurt to eat with a squeeze of lime!
• Total cooking time is about 30-35 minutes. Catfish may take longer.
• Serves 6-8
• Enjoy with a plain white rice such as Jasmine, Basmati or any long grain rice. Side dishes can include a simple dal and stir-fried vegetables. If vegetables are added along with the fish, then it could be a one-pot meal served over rice. If adding vegetables, increase the amount of salt and spices to taste.