Description
In Bengal, a local carp known as rohu takes center stage in this dish, but fear not, for we have a delightful alternative for you. Our recipe embraces the availability of filleted meaty white fish like cod or halibut, ensuring you experience the authentic flavors of the region, regardless of your location. Bengal's spice trade and cultural exchange with various regions have influenced its cuisine, making it a melting pot of tastes and traditions. As the spices mingle and the aromas envelop your senses, we delve into the heart of Bengali cuisine with a mesmerizing blend of brown mustard seeds, nigella (black caraway) seeds, cumin seeds, and fenugreek leaves. These spices dance in a symphony of flavors, each lending its unique nuance to the dish.
Ingredients:
2 Large Fresh Tomatoes, chopped
1 tablespoon Ground Turmeric
2 teaspoons Ground Cumin
1/2 teaspoon Kosher Flake Sea Salt
2 cups vegetable or fish stock
1 tablespoon canola or vegetable oil
1/2 teaspoon Brown Mustard Seeds
1/2 teaspoon Nigella/Black Caraway Seeds
1/2 teaspoon Cumin Seeds
1/2 teaspoon Fenugreek Leaves
2 Pounds Cod Fillets, cut into thick strips
Directions:
Place tomatoes, turmeric, ground cumin, salt and stock in large stock pot and bring to a boil over medium heat.
Meanwhile, heat vegetable oil over medium heat.
When warm, add mustard, nigella and cumin seeds and toast until fragrant, about 30 seconds.
Add fenugreek and continue cooking, stirring constantly, for 30 seconds more.
Add spices to stockpot, stir and simmer 10 minutes to allow flavors to meld.
Add cod to pot and simmer in sauce until cooked through and no longer translucent, about 5 minutes.
Serve hot alone or basmati over rice.