Bengali Yogurt Fish Curry | Spicy Fish Curry with Coconut Poppy Seeds Masala

I have been reading a lot of cook books these days.The boon of my life is having a library near to my work place..The only section that am looking into these days is Food & Drink..So only I have got this amazing bengali style fish curry recipe from Anjum Anand’s Indian Curry recipe book.This mild spicy fish curry is a perfect cobo for rice and chapatis.You could even dip a slice of hot toasted bread in this yummylicious  and tasty curry..

I made few changes to this curry by adding poppy seeds paste which turned out more spicier than it should be..Enjoyed cooking this totally..I will soon try all her recipes and post the results and experiences..My mom liked this bengali fish curry a lot..

Takes 1 hour;Serves 4
Recipe adapted from Anjum Anand’s Cook Book

INGREDIENTS:
For Fish Masala

1. Fresh coconut chopped – 100 gms
2. Green Chillis slit – 5
3. Poppy seeds – 5 tbsp

For Curry

1. Fish fillets/pieces – 1/2 kg
2. Onions chopped -2
3. Tomato puree – 2 cups(Click HERE for recipe)
4. Green chilli slit -2
5. Oil – 6 tbsp
6. Ginger garlic paste – 2 tbsp
7. Red chilli powder – 2 tbsp
8. Turmeric powder – 1 tbsp
9. Coriander powder – 1 1/2 tbsp
10. Curd – 1/2 cup
11. Coriander leaves
12. Salt to taste
13. Lemon juice – 3 tbsp

METHOD:

 Heat oil in a wide bottomed pan.Using wide bottomed pan is very useful as it helps fish to get cooked without getting mashy. Start by frying onions and green chillies .When they turn little soft add the ginger garlic paste and fry till the raw smell goes off.

 Add turmeric and salt and fry for another minute.Now pop in the poppy seed and coconut paste and cook for 10 minutes till the raw smell leaves.By this time the mixture will become little thick.Add in the tomato puree and cook for another 5 minutes on low flame.

 Add in a cup of water stir well and then add the curd/yogurt.Adjust salt at this moment.Cook the sauce for about 15 minutes on low flame with a lid.Then add in the red chilli powder mix well and thrown in fish pieces gently in to the curry sauce.Coat the fish pices with the tangy sauce all over and reduce the flme to as low as possible and cook till the pieces turn soft.Remember not to stir once the fish gets cooked to 50% else they will start breaking into pieces.

 Garnish with fresh curry leaves and I sprinkled some cumin seeds and little red chilli powder for a spicy touch.Serve it hot!!