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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4 to 6
Author Notes
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
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Ingredients
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2 tablespoons
Oil (see note)
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1 teaspoon
whole cumin seeds
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1 teaspoon
nigella seeds
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1 tablespoon
minced fresh ginger
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1
medium sized red onion, grated (see note)
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1
dried red chili
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1
medium sized tomato, diced
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1 cup
acorn or butternut squash, peeled and cubed
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1
medium sized potato, peeled and cubed
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1/2 teaspoon
turmeric
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1 teaspoon
salt or to taste
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1 pound
fish fillets, cut into 1-inch pieces
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2
green chilies such as serrano
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2 tablespoons
coconut milk (optional)
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3 tablespoons
lime or lemon juice (about 1 medium sized lime)
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1 tablespoon
chopped cilantro
Directions
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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.
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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.
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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.
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Carefully add in the fish and the green chilies and cook for another 5 minutes, until the fish is cooked through and flaky.
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Add in the coconut milk if using and stir well.
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Sprinkle with the lime juice and cilantro.
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