Recipe: Bangladeshi Seafood Dopeaja

This spicy seafood curry will make your taste buds sit up and take notice. The spice paste is a classic Bangladeshi blend, in a tomato-based sauce with lots of whole shrimp and chunks of fish.

2 tablespoons ghee (substitute clarified butter)
Spice Paste (see recipe below)
1 pound firm white fish (catfish, tilapia, etc.), cut into large chunks
1 pound medium shrimp, peeled and deveined
4 scallions, thinly sliced
2 medium tomatoes, coarsely chopped
1 small bunch cilantro, coarsely chopped (about ¼ cup)
Salt to taste

Heat ghee or butter in a large skillet. Add spice paste and sauté until the mixture is fragrant and almost dry. Add fish, shrimp, scallions, and tomatoes and bring to a simmer. Reduce heat and continue simmering until shrimp are pink and tender and fish is just done. Stir in cilantro and serve immediately with steamed rice or pilaf.

Spice Paste:
1 large knob ginger root, peeled and thinly sliced
1/2 small onion, coarsely chopped
2 green jalapeno chilies, coarsely chopped
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon fennel seeds
1/2 teaspoon nigella seeds
1 teaspoon mustard seeds
1/4 cup water (more or less as needed for consistency)

Combine all spice paste ingredients in a blender or food processor and puree to a fine paste. Set aside until needed.

Cook's Note: For a milder spice paste, remove the seeds and membranes from the chili peppers.