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.
A typical Bengali fish preparation, this dish is light and perfect for a midday meal. It's usually served with a starter such as begun bhajaor pan-fried eggplant and a lentil dish with steamed long-grain rice.
Any kind of fish, filleted or cut in steaks, can be used in this method of cooking the gravy. The distinguishing features of this sauce are the use of mustard oil, nigella seeds and green chilies, used for tempering. The tomatoes are cooked until they break down completely to provide a slightly sweet and tart flavour to the gravy.
