Bengal Fish Curry

• Serves: 4

• Preparation time: 25 min
• Cooking time: 20 min

• Ingredients

• 1½ lbs (700g) firm fleshed fish (trout or red mullet works best)
• 1 tsp ground turmeric
• 1¼ tsp salt
• 5 tbsp cooking oil
• 1 large onion, finely chopped
• ¼- inch cube of root ginger, peeled and grated
• 1 tbsp ground coriander
• ½ - 1 tsp chili powder
• 1 tsp paprika
• 10 oz (275g) thick set natural yogurt
• 4 - 6 whole fresh green chillies
• 1 - 2 cloves garlic, peeled and crushed
• 1 tbsp chick pea flour
• 2 tbsp chopped coriander leaves

• Method

• Clean and wash the fish and pat dry.
• Cut each fish in to 1½ - inch pieces.
• Gently rub into the fish ¼ tsp turmeric and ¼ tsp salt from the specified amount and put aside for 15 - 20 minutes.
• Meanwhile, heat the oil over a medium heat in a large pan, and fry the onion and ginger until the onions are lightly browned (about 6 - 7 minutes).
• Add the coriander, remaining turmeric, chili powder and the paprika, adjust the heat to low and fry for 1 - 2 minutes, stirring continuously.
• Beat the yogurt with a fork until smooth and add to the onion and spice mixture, adjust the heat to medium.
• Add the whole green chillies, the remaining salt and the garlic, stir well.
• Arrange the pieces of fish in this liquid in a single layer and bring to the boil, cover and cook over a low heat for 5 - 6 minutes.
• Blend the flour with a little water to make a pouring consistency.
• Strain this over the fish curry, stir gently and mix.
• Cover and cook for 2 - 3 minutes.
• Remove from the heat and gently mix in half the coriander leaves.
• Transfer the fish curry into a serving dish and garnish with the remaining coriander leaves.