Bengali Fish Curry With Aubergines, Potatoes And Moong Dal
Instructions
1. For the panch phoran, place all of the panch phoran ingredients into a small screwtop jar and mix well. (The spice mix will keep for up to a year in this jar if placed in a cool, dry and dark area.)
2. For the fish curry, cut the fish fillet into pieces 2.5cm/1in thick, then season the fish pieces on both sides with some salt and dust with half the turmeric powder.
3. Heat the vegetable oil in a medium-sized pan over a medium-high heat. Add the pieces of fish a few at a time and fry for one minute on each side until lightly browned all over. Lift out onto a plate and set aside.
4. Add the potato slices to the pan and fry for 2-3 minutes on both sides, or until golden-brown. Lift out and set aside on a plate.
5. Add the moong dal to the oil left in the pan and leave to sizzle for a few seconds. Add the panch phoran, the remaining turmeric powder, the ground ginger, chilli powder, ground cumin seeds and ground coriander seeds and cook for a few seconds, or until aromatic.
6. Add the water, the fried potatoes, aubergine, green cayenne chillies and the remaining teaspoon of salt and bring to the boil. Cover the pan with a lid and simmer for ten minutes, or until the potatoes are tender.
7. To serve, add the pieces of fried fish and simmer for 2-3 minutes, or until the fish is cooked through. Stir in the fresh coriander and serve.
