When I'm away from home I usually think about trying out various recipes but it all comes back to familiar food and those that do not need too much of an effort. And fish curry can be so easy to make. And also very delicious!
I have been dying to have hilsa and this variety of fish tastes best during this season.
A mix of mustard and poppy seeds usually go into the sauce. It's a much-loved Bengali dish and very popular in our region. But this time I wanted to try it with coconut milk. I still had a few Dabur packets in my pantry and with the fresh fish waiting to be cooked...here's the simplest recipe.
4 pieces of hilsa
3 tbs mustard oil
Pinch of turmeric+ extra for rubbing on the fish pieces
6-7 green chillies scored lengthwise, seeds intact
A quarter tsp of cumin powder
A quarter tsp of grated ginger
Salt to taste+ extra to rub on the fish
A pinch of kali jeera/nigella seeds
1 packet of coconut milk (200ml)
Herbs for the garnish
- Rub a mix of salt and turmeric on the fish pieces.
- Heat the mustard oil in a pan. When it comes to smoking point, fry the fish for just a minute or so. Remove and keep aside.
- In the same oil add the kali jeera, the cumin and ginger. Sprinkle a few drops of water into the mix to stop the spices from burning. Add the turmeric too. Stir.
- Add the chillies and season with salt.
- Pour the coconut milk (I used a packet of Dabur coconut milk). Let it simmer then add the shallow fried fish.
- Cook for another 6-7 minutes till the fish is done. Take the pan off the flame.
- Transfer the contents to a serving dish and garnish with finely chopped herbs of your choice.