In Bengali cuisine, mustard is used in a variety of dishes alongside spices, giving dishes a piquant warmth along with chilli. This classic curry showcases the flavours of the region brilliantly, taking the best of British seafood and combining the two to create a very special fish curry indeed.
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Method
1
Heat a splash of oil in a large saucepan over a medium heat. Once hot, add the curry leaves and ginger-garlic paste and cook until it dries out and begins to colour. Add the onions, give everything a good stir and leave to cook for 15-20 minutes, until the onions have broken down and softened completely
vegetable oil, for frying
25g of ginger-garlic paste
800g of onion, finely sliced
2
Add the chopped tomatoes and cook for 5 minutes, then add the kasundi sauce, turmeric, chilli powder and a pinch of salt. Continue cooking on a low heat for 10 minutes, then stir in the coconut milk powder
300g of tomatoes, chopped
60g of Kasundi mustard sauce
15g of turmeric
10g of red chilli powder
salt, to taste
100g of coconut milk powder
3 Use a stick blender to blitz the sauce into a smooth gravy (or transfer the mixture to a jug blender). Return to the heat and gently cook until thickened slightly
4
While the sauce finishes cooking, place a griddle pan over a high heat with a dash of oil. Once hot, add the peppers and cook until soft and lightly blistered on their skins, then set aside. Add the prawns, scallops and sea bass, cook briefly on both sides until just cooked, then season with salt and pepper
1 green pepper, deseeded and cut into squares
1 red pepper, deseeded and cut into squares
1 yellow pepper, deseeded and cut into squares
12 scallops
12 king prawns
2 sea bass fillets, cut into bite-sized pieces
5
To serve, divide the sauce between 4 bowls, then arrange the seafood and peppers on top. Garnish with coriander leaves and serve with rice
coriander leaves, to garnish