This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
Ground white poppy seed paste is combined with strained dark mustard seed paste and green chilies to make a delectable sauce in which fish pieces are simmered. Any white fish or small whole fish such as climbing perch (Bengali koi maach) and smelt are ideal for this dish. Fish and sauce spooned over freshly steamed Basmati rice makes a very satisfying meal.
Cilantro or coriander leaves come in huge bunches at the market and inevitably, a large amount gets tossed because they spoil fast. I ground the remaining cilantro with tamarind paste and mustard oil, and that's what dots the tops of the fish pieces in the picture above.
1 lb. Tilapia or any white fish, cleaned & cut
6 + 1 Tbsp. mustard or vegetable oil
2 Tbsp. white poppy seeds , soaked in ½ cup boiling water until water cools
1 Tbsp. mustard seeds, soaked overnight with salt
¼ tsp. ground turmeric
1 green chilies
cilantro paste - a blend of cilantro, tamarind paste and mustard oil
Salt to taste
1.Marinate fish pieces in turmeric & salt for 30 minutes.
2.Rinse mustard seeds in several changes of water.
3.Grind mustard seeds in blender with ½ cup water, salt & 1 green chili.
4.Strain mustard paste and keep liquid & solids in separate bowls.
5.Grind poppy seeds in blender with soaking water & ½ tsp. salt.
6.Mix strained mustard seed paste with poppy seed past & set aside.