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Mr. Premnauth Das's Bengali Coconut Fish with Basmati Rice
 
Serves: 6
Ingredients:
 
  • 1-1/2 lb firm fish (such as cod or swordfish), cut in chunks
  • 3 tbsp flour
  • 1 tsp black mustard seeds
  • 1 tbsp Nirmala's Kitchen Bengali Masala
  • 2 cups coconut milk
  • 1/4 cup grated coconut (unsweetened)
  • 1 sprig curry leaves
  • 1 medium onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 tsp Nirmala's Kitchen Madras Curry Powder
  • 1 tsp Nirmala's Kitchen Wild Fire Blend
  • 6 tbsp oil
  • Salt to taste
Directions:
  1. Mix curry powder and flour; coat fish.
  2. Heat oil in pan. Fry fish until light brown; remove and set aside.
  3. Using the same oil, cook mustard seeds, Bengali Masala, garlic, onion and curry leaves for 30 seconds.
  4. Add coconut milk, grated coconut and Wild Fire Blend.
  5. Add fried fish; bring to a boil; salt to taste.
  6. Cook until gravy begins to thicken. Serve with Basmati Rice.
 
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