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preparation time: 20 minutes difficulty level: medium richly spiced Cooking time: 35 minutes Serves: 4–6 as part of an chilli rating: medium bengali fish stew indian meal ingredients method 1½ tsp seeds In a grinder, grind cumin seeds to a powder. Set 750 g white fish fillets (such as aside. snapper or cod), cut into 2.5 In a bowl, combine fish, and mix well to cm pieces combine. Set aside. 1 tsp ground turmeric In a large frying pan, heat oil over high heat. When it ¼ cup oil starts smoking reduce heat to medium-high. Working in 1tsp panch phoron (see Ajoy’s batches, add fish and cook, turning once, until golden. tips) Remove fish from pan and set aside. 1 tsp dried red chilli Add panch phoron to pan over medium heat and cook, 2 Indian bay leaves stirring, until it starts to caramelise. Add dried chilli, bay ¼ tsp powdered asafetida leaves, asafetida, chilli powder, ground cumin, potatoes 1½ tsp chilli powder and zucchini and cook, stirring, for 2–3 minutes. Add 250 g medium-sized potatoes, water and bring to a simmer. Reduce heat to low, cover cut into 2.5 cm pieces and cook until potatoes and zucchini are tender. 250 g zucchini, cut into 2.5 cm pieces Stir in the sugar and and return fish to the pan. Cook, stirring, until fish is cooked through. Transfer to a serving 1 cup water dish and serve immediately. 1 tsp sugar

Ajoy’s tips To make panch phoron click panch phoron recipe.

This recipe remains the copyright of ajoy joshi & nilgiri’s. For more recipes visit us at nilgiris.com.au/pages/indian-recipes/recipes.html 81 christie street st leonards nsw 02 9966 0636 www.nilgiris.com.au