Seafood Recipes - Bengali-style Fish in Yoghurt

Ingredients

• 30 ml/2 tbsp plain (all-purpose) flour

• 5 ml/1 tsp garam masala

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ajwain

• 50 ml/2 fl oz/3 1/2 tbsp water

• 500 g/18 oz cod fillet, cut into 4 cm/1 1/2 in pieces

• 30 ml/2 tbsp oil

Sauce:

• 300 ml/1/2 pt/1 1/4 cups natural (plain) yoghurt

• 60 ml/ 1 tbsp chopped fresh coriander (cilantro)

• 1 green chili

• 75 ml/5 tbsp oil

• 5 ml/l tsp mustard seeds

• 4 cloves

• 4 black peppercorns

• 4 bay leaves

• 2.5 cm/1 in cinnamon stick

• 1 black cardamom pod

• 5 ml/1 tsp garam masala

• 5 ml/1 tsp ground roasted cumin

• 5 ml/1 tsp sugar

• 5 ml/1 tsp ground turmeric

• 2.5 ml/1/2 tsp ground ginger

• 2.5 ml/1/2 tsp ground red chili

• 100 ml/3 1/2 fl oz/6 1/2 tbsp water

Garnish:

• 1.5 ml/1/4 tsp garam masala

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Method:

1. Mix together the flour, garam masala, chilli, ajwain and water and rub the mixture into the fish pieces. Heat the oil and fry the fish gently for 15 minutes until golden brown on all sides. Place in a serving dish.

2. Make the sauce while the fish is cooking. Puree the yoghurt, coriander and chili to a smooth paste in a blender or food processor.

3. Heat the oil in a heavy-based pan and fry the mustard seeds until they start crackling. Add the whole and ground spices. Add the paste and water and bring to the boil, stirring continuously, then simmer over a low heat for 5 minutes.

4. Pour the sauce over the fish and  sprinkle with garam masala. Serve hot  with plain rice, chapattis and stuffed  aborigine or okra.