Bengal Fish Curry

This curry is made Bengali style with coconut milk and mustard. Serve over basmati rice for a satisfying meal.

Ingredients:
1 lb (500g) skinless Sea Bass fillet, cut into 2 inch chunks
Salt to taste
½ tsp turmeric
2 tbsp lemon juice
2 tbsp oil
1/2 tsp black mustard seeds
2 cloves garlic, minced
½ inch piece ginger, minced
1 medium onion, finely chopped
2 green chillies, thinly sliced
1 cup canned plum tomatoes
1 cup premium coconut milk
1 tsp each: garam masala, ground coriander
½ tsp turmeric, red chilli powder (cayenne pepper)
1 tbsp prepared grainy Dijon mustard
2 tbsp chopped fresh coriander
 
Method:

Place fish in deep mixing bowl. Add salt, ½ tsp turmeric and lemon juice. Toss well to coat, cover and refrigerate 15 min.
Meanwhile, warm oil in deep non-stick skillet set over medium heat. Add mustard seeds, sauté 30 sec till they start spluttering. Add garlic, ginger, onions and green chillies. Sauté until onions are lightly softened, about 5 min. Add tomatoes and cook for 5 - 7 min until they break down and blend into the sauce. Add coconut milk, salt, remaining spices and mustard. Mix well, cover skillet and bring mixture to a boil. Reduce heat to medium low and cook for 5 min until sauce has thickened slightly.
Wash fish and dry gently with paper towels. Add fish pieces to skillet, stirring to coat with sauce. Cover skillet and bring to a boil. Reduce heat to medium low and cook for about 10 min or until fish is cooked through and tender.
Fold in fresh coriander.

Serves Four.