This recipe is an adaptation of the simple fish curry of my childhood. On the Bengali table, fish is the preferred protein of choice. It is enjoyed cooked simply, like this recipe. Often slow simmered with a few seasonal vegetables and served over rice it is the everyday fare that I grew up with. My mother and grandmother cooked a curry like this several times a week, varying it ever so slightly to accommodate the catch of the day or the produce of the season.
When I want comfort, I conjure this simple dish. The bright notes of ginger, green chili and nigella seeds tell me that all will be well, even on a dark day. Any firm fleshed white fish is suitable for this recipe. My go to, us usually cubed cod fish. Sometimes for a little more indulgence I add in some coconut milk.
You can read more about the dish, should you choose to here. https://spicechronicles.com/simple-nigella-scented-codfish-curry/#sthash.5ohQMgI4.dpbs
Notes: The preferred cooking oil for a recipe like this is mustard oil, but you can substitute with coconut or other vegetable oil. The onion can be grated using the large side of a box grater, or a food processor. —Rinku Bhattacharya /Spice Chronicles
What You'll Need
Oil (see note)
whole cumin seeds
minced fresh ginger
medium sized red onion, grated (see note)
dried red chili
medium sized tomato, diced
acorn or butternut squash, peeled and cubed
medium sized potato, peeled and cubed
salt or to taste
fish fillets, cut into 1-inch pieces
green chilies such as serrano
coconut milk (optional)
lime or lemon juice (about 1 medium sized lime)
Heat the oil for about 2 minutes until almost smoking and add in the whole cumin seeds and nigella seeds and allow the seeds to sizzle.
Add in the ginger and the onion and cook on medium heat stirring frequently for about 6 minutes until the onion is soft, wilted and beginning to turn golden on the sides. Stir in the dried red chili.
Add in the squash, potato, turmeric and salt with 3/4 cup of water. Bring to a simmer and cover and cook for about 10 minutes until the vegetables are mostly tender.
Carefully add in the fish and the green chilies and cook for another 5 minutes, until the fish is cooked through and flaky.