1 (16 oz.) pkg. fillets of any white fish, cut into 8-10 pieces.
1/4 tsp. turmeric
salt to taste
1 tsp. ginger paste
1/2 tsp. ground cumin-coriander powder
1/2 tsp. Kashmiri mirch/paprika
1/2 tsp. Bengali garam masala (ground cinnamon, cardamom & cloves)
salt to taste
4 Tbsp. vegetable oil
1 russet potato, peeled & cut into chunks
1/2 tsp. nigella/kalonji seeds
1 cinnamon stick
1 medium onion, sliced
1 tomato, diced
8-10 torn curry leaves (if available) or a handful of chopped cilantro
3 whole/slit green chilies or to taste
- Toss fish with salt & turmeric, lightly fry in 2 Tbsp. oil & set aside.
- Do the same with the potatoes.
- Dilute ginger, cumin-coriander & paprika in some water & set aside.
- Heat remaining oil over medium-high heat & sputter nigella seeds and cinnamon stick.
- Add green chilies and fry until they blister, remove and set aside.
- Add curry leaves & fry for a minute (if using cilantro, set aside for garnishing later on).
- Stir-fry onion slices until translucent then add tomatoes & cook until oil reappears around the edges.
- Add diluted ginger paste mixture and salt & stir-fry until oil resurfaces.
- Add potatoes back to the skillet, stir well, cover and cook until al dente.
- Pour coconut or evaporated milk into skillet, along with garam masala, stir & bring to a boil.
- Return fish pieces to pan, lower heat to medium-low & return to a simmer.
- Cover the skillet and simmer for 10 minutes until potatoes are cooked.
- Garnish with slit chilies & cilantro (if curry leaves are not used) and remove from heat.
|Lightly fry fish and set aside|
|Lightly fry potatoes and set aside|
|Sputter nigella seeds, |
green chilies & cinnamon stick
|Stir-fry onions & tomatoes|
|Add ginger paste|
|Oil appears around edges|
|Return potatoes to skillet|
|Cook potatoes until al dente|
|Pour coconut milk & |
garam masala over potatoes
|Return fish to pan and simmer|
|Garnish with green chilies|