About this recipe:A delicate curry from the Bengali region of eastern India, this white fish fillet curry can be made with any flaky, white fish: Haddock, cod, tilapia, sea bass - choose your favourite, its flavour will be spiced and enhanced in a gorgeous way in this dish.
2 large tomatoes, coarsely chopped
2 teaspoons ground cumin
1 tablespoon ground turmeric
1/2 teaspoon salt
1 tablespoon vegetable oil
900g thick white fish fillets, cut into large chunks
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon nigella seeds (black cumin)
1/4 teaspoon fennel seeds, lightly crushed
1/4 teaspoon fenugreek seeds
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Method Prep:10min › Cook:20min › Ready in:30min
Bring the tomatoes, cumin, turmeric, salt and water to the boil in a 4 litre saucepan; reduce heat to medium and maintain a simmer.
Heat the oil in a frying pan over medium-high heat; cook the fish in the oiled frying pan until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
Heat a separate frying pan over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds and fenugreek seeds until fragrant (just a few seconds). Stir the spices into the saucepan and simmer until the flavours integrate, about 10 minutes more. Serve hot.