Bengali Fish Curry with Potatoes in Mustard Oil

What you need

• 600 g (1 lb 5 oz) carp steaks, 4 pieces, cleaned
• 1 1/2 tsp ground turmeric, 1 tsp for the fish, 1/2 tsp for the gravy
• 1 1/2 tsp salt, plus more to taste
• 4 tbsp (1/4 cup) mustard oil
• 2 medium potatoes, peeled and cut into thick wedges
• 1/2 tsp nigella seeds
• 2 green chilies, slit lengthways
• 1 medium tomato, chopped
• 2 tsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chili powder
• 500 ml (2 cups) water
• 2 tbsp coriander leaves, chopped

Method

Restated from the original video

1. 1

   Rub the fish with 1 tsp of the salt and 1 tsp of the turmeric. Leave for 15 min.

2. 2

   Heat the mustard oil in a deep pan over medium-high heat until it smokes lightly, then lower the heat a little.

3. 3

   Fry the fish for 2-3 min per side, until the surface is firm and golden. Lift it out onto a plate.

4. 4

   In the same oil, fry the potatoes with a pinch of salt for 6-8 min, until golden on the edges. Remove them and set aside.

5. 5

   Stir the remaining turmeric, the cumin, coriander and chili powder with 3 tbsp of the water into a paste.

6. 6

   Add the nigella seeds and green chilies to the hot oil and fry for 10 seconds. Add the tomato and cook for 4-5 min, until soft and mushy.

7. 7

   Stir in the ginger and cook for 2 min. Add the spice paste and fry for 2-3 min, until the oil begins to separate.

8. 8

   Pour in the rest of the water, add the remaining salt and bring to a boil. Add the potatoes and simmer for 8 min, until nearly tender.

9. 9

   Slide in the fish and simmer for 4-5 min, until it is cooked through and flakes easily. Shake the pan rather than stirring so the pieces stay whole.

10. 10

    Sprinkle with the coriander leaves and serve with steamed rice.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.