I can't remember who gave me this recipe but amongst the many bengali fish curries I've eaten I must have really liked this one to have made a note of it ! Many more bengali recipes will follow !
1 kg. fish- Rahu is best
2” piece ginger
4-5 garlic pods
2 medium onions
1 piece cinnamon
2 large potatoes cut in circular halves (optional)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
2 bay leaves
2 tablespoons mustard oil
2 teaspoon Ghee (clarified butter)
1/4 teaspoon sugar
Clean the fish and rub with a little salt, turmeric and red chilli powder. Smoke some mustard oil and fry the fish pieces lightly and keep aside.
For the Curry: Heat the mustard oil till it smokes and then lower heat.
Add turmeric and chili powder moistened with water. When it starts leaving the oil, put in the ginger, garlic and onion paste.
Keep stirring this on a low fire till the paste cooks. This should take 10 minutes. You can sprinkle water if it catches on the bottom of the pan.
Then add the cumin, coriander powders.
When the oil separates form this masala, add the bay leaves. Then add 1-½ cups of warm water and stir till the gravy becomes smooth.
If you choose to add the potatoes then add them now and cover dish. After 10 minutes, gently place pieces of fish in the gravy. Add salt and sugar.
Lastly, add the ground whole spices and 2 teaspoons of ghee.