A wonderful recipe for lovers of seafood or people who just love good food.
Coriander fish - Bangladeshi style
Serves 2
Ingredients:
marinade:
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp chilli powder
3 tbsp mustard oil
3 white fish fillets of your preference
3-4 tablespoons mustard oil
2 tsp mustard seeds
1/2 a green pepper - sliced
1/2 a red pepper - sliced
2 green chillies
2 bay leaves
2 tsp garlic paste
2 large tomatoes - grated/ blended briefly
1 large onion - grated / blended briefly
flour enough to coat fish
2 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp turmeric
2 tbsp/ 1.5 inch square of butter
1 bunch fresh coriander - 1 large handful per person - chopped well
1/2 a lemon of lemon juice
Method:
Step 1,
Marinate your fish! as instructed here and in the video a few spices and some mustard oil and 20-30 minutes is all it needs.
Step 2,
Prepare your ingredients!
grating an onion or tomato is messy and sometimes dangerous work if you aren't experienced in it, try pulsing a few times with a food processor or blender until you have something between diced and pasted your vegetables.
Step 3,
Get a wide pan, enough for your 3 fillets to sit nicely together with little to no overlap. Add 3-4 tablespoons of vegetable oil and turn up the heat to medium/high so that the oil is "sizzling hot". Coat your marinated fish with flour, and add to the pan one by one.
3 minutes of frying on one side before flipping and 3 again on the other. it should look lovely golden brown on both sides, remove and leave to drip dry on an appropriate plate.
Step 4,
Find a wide bottomed pan that can comfortably fit your 3 fish fillets inside, Add 3-4 tablespoons of mustard oil and turn up the heat to medium/high.
When the oil is hot, add your mustard seeds and wait for a few seconds to hear them start to pop!
Add your onions, then stir briefly. Let them take in a little heat before adding your bay leaves, peppers and chillies. Add 1/2 a tsp of salt or to taste. Stir for 30 seconds.
Add a good pinch of dried fenugreek leaves and stir for 30 seconds. add 2 tsp of garlic paste and stir well for 30 more seconds.
If your dish begins to dry out you can add some hot water for the steam and moisture, it will help cook all the ingredients.
If your onions look translucent but just about going brown you are about ready for the next step.
Step 5,
Here comes the spice! Add your spice mix of 2 tsp coriander powder, 1/2 tsp turmeric and chilli powder! along with your 3-4 tablespoons of grated tomatoes.
Stir for 30 seconds to 1 minute, your pan should still be hot as you do this, once its well incorporated and sizzling away again, add some hot water and put a lid on your pan, let it cook this way for a minute.
Step 6,
before you add the fish you can taste test the dish, adding salt or spices till you're happy.
At this point your fish can be added back into the pan, bring the heat down ever so slightly so the simmer is more gentle. add another 100-150 ml of water so that you can cover and leave your ingredients to cook for 6-7 minutes on their own.
at this point you are just slowly reducing the sauce to your preference, with this amount of ingredients it will be better if you let the sauce thicken to a standard curry consistency.
Step 7,
Coriander garnish: Melt a knob of butter into a clean, hot new pan, it should be hot enough that the butter melts very quickly and begins to sizzle, add your fresh chopped coriander and squeeze a lemon over it to get that teaspoon or two of juice into it before quickly stirring it to absorb the butter and heat!
it should only take a few seconds to wilt under the heat and moisture before you can top your fish with it!
Serve over rice or with a naan bread! Delicious!
2 окт 2024
