Description
A simple Bengali inspired fish curry with cauliflower, coconut and fragrant garden cilantro. Enjoy.
Ingredients
Scale
- 11/2 pounds of tilapia fillet, cut into 2 inch sized pieces
- 1 teaspoon turmeric
- Salt to taste
- 2 tablespoons oil (preferably mustard oil)
- 1 teaspoon nigella seeds or panchphoron
- 1 medium sized red onion, cut into a fine dice
- 2 teaspoons fresh ginger paste
- 1 medium head (about 3/4 pound) of cauliflower
- 1 medium sized potato, peeled,halved and thinly sliced
- 1 to 2 medium sized tomatoes
- 2 green chilies finely chopped
- 1/2 cup coconut milk
- 3/4 cup of water
- 2 tablespoons of finely chopped cilantro
Instructions
- Rub the tilapia with the turmeric and the salt and set aside.
- Heat the oil and add in the nigella seeds or the panchphoron and wait until the seeds begin to crackle.
- Add in the onion and the ginger and saute for about 3 to 4 minutes, until the onions soften and begin to turn gently golden.
- Add in the cauliflower and the potato and add in a little salt and mix well.
- Cover and steam cook the vegetables for 6 to 7 minutes.
- Remove the cover and add in the tomato and cook for about 3 minutes.
- Gently add in the fish and the green chilies.
- Add in the coconut milk and bring to a simmer and mix in the water.
- Simmer the mixture for 10 minutes, until the vegetables are well done and the fish is soft and the flavors are well mixed.
- The sauce should also thicken at this time.
- Garnish with the cilantro and serve with steamed rice.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main