INDIAN FISH CURRY ENJOY DAN:

PRABHJOT SIDHU FAMOUS BENGALI FISH CURRY RECIPE by CHEF DAN:

Serves 6

INGREDIENTS:

SPICE MIX:

2 teaspoons coriander seeds

1 teaspoon EACH cumin seeds, (jeera), kolonji seeds ( nigella), fennel seeds (badi saunf) mustard seeds, and fenugreek seeds

2 dried hot red chilies

2 teaspoons cayenne

2 whole cloves

2 green cardamom pods

1 (1-inch) cinnamon sticks

Sea salt freshly ground black pepper to taste

FISH:

2-1/2-pounds fish fillets, mahi mahi, cod, or halibut

1 teaspoon ground turmeric

1/2-teaspoon sea salt.

2 tablespoons grape-seed oil, DIVIDED

SAUCE:

Red onion, finely chopped

1 thumb-size fresh ginger, grated

2 garlic cloves, minced

1 bay leaf

1/4-cup water

1 teaspoon salt

1 teaspoon white sugar

1-cup yogurt

DIRECTIONS:

1.   Heat a dry frying pan over medium-low heat.

2.   Add seeds chilies, cloves cardamom pods and roast until they start to pop.

3.   Let cool and place in coffee grind and pulse until smooth.

4.   Combine fish with turmeric and salt and toss well.

5.   In skillet add 1 tablespoon, oil over medium-high heat, when sizzling.

6.   Add half the fish; cook for about 5 minutes, repeat until all the fish is cooked.

7.   Remove and tent with aluminum foil.

8.   In the same skillet add remain oil over medium-high heat, when sizzling.

9.   Add onion and sauté for 5 minutes; add ginger, garlic and bay leaf, cinnamon stick and sauté 2 minutes.

10.                Add ground spices, and cook 2 minutes more.

11.                Stir in water, 1 teaspoon salt and sugar.

12.                Remove pan from the heat and gradually stir in the yogurt.

13.                Cook over low heat for 5 minutes, stirring constantly.

14.                Return fish and accumulated juice to the pan.

15.                Cook on low-heat for 5 more minutes, remove bay leaf and cinnamon stick.

ENJOY DAN:                          BON-APPETITE!!