Step 1: Begin by rinsing the lentils thoroughly under cold water until the water runs clear. This removes excess starch and will help the lentils cook evenly. Soak them in water for about 10 minutes to soften them further while you prepare the other ingredients.
Step 2: In a large pot or deep skillet, heat the mustard oil over medium heat. The oil is a key component in this dish, providing a unique flavor profile typical of Bengali cuisine. Allow the oil to heat until it shimmers, indicating that it is hot enough for cooking.
Step 3: Once the oil is hot, add the minced garlic and grated ginger, sautéing them for about a minute until fragrant. Be careful not to burn them, as burnt garlic can impart a bitter taste to the dish. Stir continuously to ensure they don’t stick to the bottom.
Step 4: Add the chopped tomatoes to the pot. Stir them in and cook for about 5 minutes, allowing them to soften and break down. This will create a rich base for the curry. Season with salt, turmeric powder, cumin powder, and coriander powder to build the flavor profile of the sauce.
Step 5: After the tomatoes have cooked down, add the soaked lentils to the pot along with the water. Stir well to combine all the ingredients, then bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the lentils simmer for about 15 minutes, or until they are tender. Stir occasionally to prevent sticking.
Step 6: While the lentils are cooking, prepare the eggplant and potatoes. Peel and dice the potatoes into small cubes and cut the eggplant into similar-sized pieces. This ensures that they cook at the same rate. You can soak the eggplant in salted water for a few minutes to reduce bitterness, then drain and rinse.
Step 7: Once the lentils are tender, add the diced potatoes and eggplant to the pot. Stir to combine everything, ensuring the vegetables are submerged in the curry. Cook for another 10 minutes, or until the potatoes are fork-tender. The eggplant will absorb the flavors and become silky in texture.
Step 8: As the vegetables cook, prepare the fish. If using fillets, cut them into large pieces. If using whole fish, clean and cut them into smaller sections. After the potatoes and eggplant have softened, gently place the fish pieces on top of the curry. Be careful not to stir too aggressively to avoid breaking the fish.
Step 9: Add the slit green chilies and tamarind paste to the pot. The tamarind adds a lovely tang that balances the richness of the oil and the protein. Cover the pot and let the fish cook for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Step 10: Taste the curry and adjust the seasoning if necessary. You may want to add more salt or a little more tamarind paste if you prefer a tangier flavor. Once satisfied, remove the pot from heat. Let the curry sit for a few minutes to allow the flavors to meld together.
Step 11: Serve the Spicy Lentil and Fish Curry hot over steamed rice. Garnish with fresh cilantro if desired. The combination of spices, vegetables, and fish creates a hearty meal that is both satisfying and packed with flavor. Enjoy your delicious creation!
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