Recipe: Bengal Catfish Curry

This colorful curry is seasoned with a blend of earthy Bengali spices and vibrant aromatics that bring the flavor of the plump, meaty catfish filets to life. Served with a classic rice pilaf, it's a memorable main course for an Indian meal.

Fish:
2 pounds catfish or basa filets, cut into generous chunks
1 tablespoon vegetable oil

Heat oil in a wok or large skillet. Add fish and fry until golden brown on both sides. Remove from the heat and set aside.

Curry Sauce:
1 tablespoon peanut oil
4 cloves garlic, peeled and finely minced
1 knob ginger root, peeled and finely shredded
1 onion, peeled and thinly sliced
2 jalapeno peppers (red, green, or both), deseeded and thinly sliced
2 large tomatoes, coarsely chopped (about 4 cups)
1 cup chicken stock
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons turmeric
1 teaspoon fennel seeds
1 teaspoon nigella (onion seeds)
1 teaspoon yellow mustard seeds, crushed
¼ teaspoon cayenne pepper (more or less to taste)
Salt to taste

Heat oil in a wok or large skillet. Add garlic, ginger, onion and jalapenos and sauté until tender. Stir in tomatoes and chicken stock and season with cumin, coriander, turmeric, fennel, nigella, mustard seeds, cayenne, and salt. Bring to a simmer, reduce heat and continue simmering for about 10 minutes, stirring occasionally. Add catfish pieces to sauce and simmer uncovered for about 5 minutes. Serve with rice pilaf or plain steamed rice. Serves 4.