On weekends, I try to cook something different. As any other kids our kids also don’t like to have fish so I try to prepare something different every time. This fish curry is a combination of ‘Meen Moilee’ and ‘Rui Tilottama’. This curry is very thin and full of flavour from coconut, garam masala and green chillies. I would recommend to try this fish curry with simple steamed rice though it goes very well with Bengali Sweet Pulao too.
- Katla or Katol Fish – 8 Pieces
- Scrapped Coconut – ½ cup
- Posto or Poppy Seeds – 3 tsp
- Til or Sesame Seeds – 1 tsp
- Ginger Paste – 1 tsp
- Mustard Oil – 3-4 Tbsp
- Green Chilli – 10-12 pcs
- Salt – To taste
- Milk – ½ cup or as required
- Garam Masala Powder – ½ tsp
- Smear some turmeric powder and salt on the fish pieces. Leave for 15 minutes.
- Soak poppy seeds in lukewarm water for 15 minutes.
- In a grinder put poppy seeds, scraped coconut, sesame seeds and 5 green chillies. Grind into a smooth paste.
- Heat mustard oil in a kadai. Carefully place the fish pieces on hot oil. Lightly fry the fishes take out from oil and keep aside.
- Temper the oil with green chillies.
- Now add the ground paste and cook for a while (till the raw smell of poppy seed paste goes off).
- Add a little water. Let it come to boiling point.
- Carefully add fish pieces. Cover and cook for 5 minutes.
- After 5 minutes add milk and slit green chillies. Cook again for another 6-8 minutes. Adjust the liquid of the fish curry by adding milk if required.
- Sprinkle some garam masala powder and serve hot with steamed rice only.