We were joined in The Rhode Show kitchen by Chef Amar Singh, from India Restaurant, to show us how to make their Bengal Fish Curry. India Restaurant will also be one of the featured restaurants at Roger Williams Park Zoo’s Zoobille event on June 27, 2015. Brooke Fairman, Director of Development at Roger Williams Park Zoo, also joined us to tell us more about this event.
Atlantic pollock fish
Panch Puran spice or Five Spices…consisting of cumin seeds, mustard seeds. fennel seeds, fenugreek seeds, and nigella seeds
Fresh curry leaves
Spices…turmeric powder, cumin powder, kashmiri chilli powder, sea salt
Fresh green chillies or jalapeño peppers
Make a curry paste by blending 20 fresh curry leaves, 1oz of fresh cilantro, 1oz of ginger, 1oz of garlic cloves, 2oz of jalapeño peppers or green chillies and 1/2 cup of oil
Wash and cut the fish fillet into smaller pieces
Place a little canola oil in a sauté pan and heat on medium flame.
When the oil gets hot, add 1/2 teaspoon of Panch Puran spice in it…roast the seeds until they start to sizzle.
Add few (2-4) curry leaves in the pan and press against the pan with a spoon so they release their flavor.
Add 4oz of pre made curry paste in the pan and stir, followed by adding 8oz of chopped tomatoes and chopped cilantro.
Continue to stir and then add 1/2 teaspoon of Turmeric powder, 1/2 teaspoon of Kashmiri Chilli Powder, 1/2 teaspoon of cumin powder and 1/4 teaspoon of sea salt…keep stirring and add a little water if needed to mix everything and turn everything into a chunky sauce.
Lay down chunks of fish fillet in the sauce and cover. Let it cook on low heat for 2-3 minutes.
Open the cover and gently turn over the fish fillet (be careful this fish cooks fast and gets flaky). cover and cook for another 1-2 minutes. You would notice that when fully cooked the fish fillet turns lighter in color, soft and flaky.
Serve the cooked fish on a bed of warm Basmati rice and sprinkle with fresh chopped cilantro. ENJOY!!!