Bengali Fish Curry with Southern India-Style Basmati Rice
This is a fish curry from the fishing village where Adam Lambay's dad grew up in India. It’s simple, light and receives rave reviews from Indians and non-Indians alike. Note from Chef Adam: Use a firm-fleshed, white fish for this recipe -- but don’t use cod because it will fall apart as it cooks. He prefer tilapia for this presentation. Whatever fish you choose, do not use an oily fish like salmon or tuna as they will overwhelm the curry. This recipe will take 25 minutes to prepare and requires an overnight rest in the refrigerator. Serves 4-6
Recipe Ingredients
- Spice Rub
- - 1/2 tsp Turmeric
- - 1-1/2 tsp Chili Powder
- - 1/2 tsp Mustard Seeds
- Fish
- - 1 lb Tilapia, cut into 2-inch pieces
- Curry
- - 2 tbsp Vegetable Oil
- - 1 tsp Mustard Seeds
- - 2 Medium Yellow Onions, sliced into thin half moons
- - 6 Cloves Garlic, minced or sliced
- - 1 tsp Cumin Seed
- - 1/4 cup Canned Crushed Tomatoes
- - 1 tsp Turmeric
- - 2 tsp Madras-Style Curry Powder
- - 1 qt Fish Stock, Chicken Stock, or Water
- - Salt & Pepper to Taste
- Southern India Style Basmati Rice (Yields 4 Cups)
- - 1-1/2 tbsp Vegetable Oil
- - 1 Large or 2 Small Cinnamon Sticks
- - 1 tsp Cumin Seeds
- - 2 Large or 3 Small Dried Bay Leaves
- - 4 cups Water
- - 1 tsp Kosher Salt
- - 2 cups Basmati Rice
Recipe Instructions
Bengali Fish Curry
- In a small bowl, combine the spice rub ingredients and mix well. Place the cut pieces of fish into a medium bowl or large glass baking dish and sprinkle with the rub. Gently toss the fish, coating all over. Cover tightly and place in the refrigerator to marinate overnight.
- When ready to cook, heat the oil in a heavy-bottomed saucepan over medium-high heat. Just before the oil starts to smoke add the mustard seeds. They will pop and dance so keep a lid handy to shield yourself from getting burned. Immediately add the onions and cook them for about 2 minutes.
- Add the garlic and cumin seeds and cook for another 3 minutes, stirring constantly.
- Add the marinated fish and turn the heat down to medium. Cook until the fish starts to turn white on each side, about 2-3 minutes.
- Add the crushed tomatoes and cook for 3 more minutes.
- Add the turmeric and madras-style curry powder. Stir constantly for 3 minutes.
- Add the fish stock and bring to a boil. Reduce heat to low, cover, and simmer for about 5 minutes.
- Season with salt and pepper to taste.
- Serve over Southern India Style Basmati Rice
Southern Indian Style Basmati Rice (Prep time: 35 minutes)
- Heat vegetable oil in a medium saucepan over medium-high heat. Once the oil shimmers drop in the cinnamon stick, cumin seeds, and bay leaves. You’re tempering the spices which will add flavor to the oil which will season the rice. As soon as the bay leaves start to turn brown, which will happen very quickly, add the water and salt.
- Bring to a boil and add the basmati rice and stir. Cook the rice, uncovered, until most all the water is absorbed. It should be the consistency of loose oatmeal. Turn the heat to low, cover, and cook for 5 more minutes. Turn off the heat. Don’t remove the lid, don’t peek, just leave it alone and allow the rice to steam for at least 15 minutes.
- Remove the cinnamon stick and bay leaves before serving.