How to make a Bengali spiced potato and fish curry

With soothing coconut and a chilli kick, this Bengali potato and fish curry is great to experiment with different spices

Monday 18 December 2017 15:31

Bengali spiced potato and fish curry

Preparation time: 5 mins
Cook time: 30 mins

Serves 2

300g fluffy potatoes (such as Maris Piper), cubed
1 tbsp groundnut oil
1 onion, finely diced
1 bay leaf
1 green finger chilli, split lengthways (or standard green chilli if preferred)
2 garlic cloves, chopped
1 tsp ground cumin
½ tsp ground turmeric
½ tsp fine sea salt
400ml coconut milk
400ml fish stock
1 tbsp grainy mustard
300g haddock fillet, skin removed (or another meaty fish such as monkfish or swordfish)
100g frozen peas, defrosted

Heat the oil in a frying pan large enough to accommodate the haddock fillet. Add the onion, bay leaf, chilli and garlic and cook for a couple of minutes. Add the spices and salt and cook for several minutes more before adding the coconut milk, fish stock and potatoes. Bring to boil, then reduce to a simmer until the potatoes are cooked through (about 25 minutes).

Add the haddock fillet and push beneath the surface of the liquid. It should take about 5 minutes to cook. When it’s ready the flesh will darken and it will be easy to push into large flakes with a wooden spoon. Stir through the peas to heat, and serve.

TIP: Use leftover, pre-boiled potatoes

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