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Bengali fish curry

Name: Bengali fish curry recipe
Yield: 4
Ingredients: 30.00 ml black mustard seeds; 100ml mustard oil (from selected supermarkets and Asian grocers); 2 red onions, sliced; 4 long green chillies, finely chopped; 80g fresh ginger, peeled, finely grated; 10 garlic cloves, crushed; 1 tsp chilli powder; 1kg ripe roma tomatoes, chopped; 80ml vegetable oil; 30.00 ml nigella seeds; 12 black mussels, shells cleaned and beards removed; 12 extra large green prawns, peeled, deveined, tails intact; 150g sugar snap peas, trimmed; 4 skinless flathead fillets, boned (about 100-120g each); Coriander sprigs, to serve; Steamed basmati rice, to serve; 200g Greek-style yoghurt; 2 ripe roma tomatoes, finely chopped

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by Adam D'Sylva

Chef

May 30, 2023

“We’re a Catholic family, so we have fish on Good Friday – lobster tails, oysters, prawns. I just love prawns. We have such fantastic seafood here.” – Adam D'Sylva

1 1/2 tbs black mustard seeds
100ml mustard oil (from selected supermarkets and Asian grocers)
2 red onions, sliced
4 long green chillies, finely chopped
80g fresh ginger, peeled, finely grated
10 garlic cloves, crushed
1 tsp chilli powder
1kg ripe roma tomatoes, chopped
1/3 cup (80ml) vegetable oil
1 1/2 tbs nigella seeds
12 black mussels, shells cleaned and beards removed
12 extra large green prawns, peeled, deveined, tails intact
150g sugar snap peas, trimmed
4 skinless flathead fillets, boned (about 100-120g each)
Coriander sprigs, to serve
Steamed basmati rice, to serve

Tomato raita

200g Greek-style yoghurt
2 ripe roma tomatoes, finely chopped

Method

1.

For the tomato raita, combine yoghurt and tomato in a bowl and season with salt flakes and freshly ground black pepper to taste. Mix to combine, then cover and chill until ready to serve.
2.

To make the curry sauce, place mustard seeds in a small bowl and cover with boiling water. Stand for 10 minutes to soften slightly, then drain.
3.

Heat mustard oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, for 15 minutes or until dark golden brown. Add green chilli, ginger and garlic and cook, stirring, for 1 minute or until fragrant. Add drained mustard seeds and chilli powder and cook, stirring, for 30 seconds or until fragrant. Add tomato and stir until well combined. Reduce heat to medium and cook, stirring occasionally, for 20 minutes or until tomato softens. Remove from heat and set aside, covered, for 15 minutes to cool slightly. Using a handheld stick blender, blend until smooth.
4.

Heat 1/4 cup (60ml) vegetable oil in a large saucepan over medium-high heat. Add nigella seeds and cook for 1 minute or until fragrant. Add the curry sauce and season with salt flakes. Add mussels, stir until well combined and coated in the sauce, then cover and cook, shaking the pan occasionally, for 3 minutes until mussels start to open up. Add prawns and sugar snaps. Cook, covered, for 2 minutes or until prawns are just cooked, sugar snaps are just tender and mussels have opened up completely (discard any mussels that remain closed).
5.

Heat remaining 1 tbs vegetable oil in a large, non-stick frypan over high heat. Season fish with salt flakes and cook for 2 minutes each side or until golden and just cooked through (flesh should start to flake when tested with a fork).
6.

Add steamed rice to shallow bowls. Tear fish into large pieces and place in bowls, then spoon over the curry. Garnish with coriander leaves and spoon over raita, to serve.