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This is an authentic dish from 'Bengal' (now divided into West Bengal in India and Bangladesh). In its native land it is traditionally prepared with a fresh water fish (Koi), mustard oil and aromatic spices..yummm

Iam from a small town in West Bengal and find cooking to be an activity which is both therapeutic and creative.I love to experiment with dishes, mixing very different spices into a typically traditional recipie. Mostly the end results are better than the traditional :) I know it sounds pompous.But its true :)

Anyways, here is the recipie of this very authentic dish from 'Bengal' and the only thing I have changed is the varaity of the fish.You see, its difficult to get a fresh water fish of 'Bengal in Boston :)

So here goes

Ingredients:

1.1/4 tsp of Paanch Phoron (a mixture of five spices in equal amounts; Cumin seeds,Fennel seeds,Nigella seeds,Fenugreek seeds,Mustard seeds).You can either mix all these and store it in an airtight container for future use.Or you can simply buy the mixture from any Indian store.

2. 1/4 tsp Nigella seed (also known and Black Cumin)

(1) and (2) are only for flavour and you can omit those while cooking.Though I reccomend it HIGHLY.

3.2 tbsf oil (you can use corn oil, vegetable oil or for a more authentic taste you can try mustard oil.The latter is usually found in Indian stores)

3.1 tbsf Mustard powder

4.1/4 tbsf Turmeric powder

5.1/2 tsp ginger powder

6.1 finely chopped halapeno or Green chilli

5.1.5 lbs of salmon (or sword fish or Tilapia), cut into sqaurish peices.

7.Half a cup finely chopped green coriander for garnish

Preparation:

Mix the turmeric powder, ground ginger and mustard powder in little water to make a thin paste.

Heat oil in a pan. When the oil is hot enough, add the 'panch phoron' ,Nigella seed and halapeno and saute for a min (or till it gives out a nice aroma).

Lower heat and add the pieces of fish.Saute till all the sides of the fish flakes and is covered in the spice.

Add the mixture of turmeric, ginger and mustard to the fish. Add half a cup of water and let it boil for ~ 2 Min.Take care that all sides of the fish are covered with spicy mixture.

Lower heat and add salt to taste.Let simmer for 5 mins or till fish is done.

Garnish with chopped coriander and serve!

Best if taken with scented white rice (also called Basmati rice)

Enjoy an authetic cuisine that you are not likely to taste in any Indian resturant, except in households of ' Bengal' maybe in a handful of resturants in Kolkata (the capital of West Bengal, India).