Doratana Mas - Bengali Net Caught Fish Curry
Ingredients
To soak fish
- 1 block of clean Doratana Mas, defrosted
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1 lemon wedge
For masala
- 1 small onion, grated
- Oil
- 1-1.5 tsp salt (adjust to taste)
- Water as needed
- 1.5 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 satsuma peel, torn into smaller pieces (optional)
- 4-5 green chillies, sliced
- Fresh chopped coriander
Preparation
Defrost the Doratana Mas and rub it in a bowl with salt, turmeric, and the juice of a lemon wedge. Add cold water to the bowl and let it sit for 30-60 minutes to help remove any strong odors from the fish.
Heat oil in a pan and add the grated onion and salt. Mix well and cook covered on low heat until the onion becomes soft and translucent, around 5-8 minutes. If the pan seems dry, add a splash of water.
Once the onion is translucent, add the ground spices to the pan. Sauté for a few minutes to remove the rawness of the spices. If needed, add a splash of water to prevent the spices from burning. Rinse the soaked fish under clear running water while the masala cooks until the water runs clear. Drain the fish and set it aside.
Add the satsuma peel to the pan (if using) and cook for about 3-4 minutes or until it becomes soft.
Next, add the drained fish and sliced green chillies to the pan. Mix well to ensure everything is coated in the masala. Cook covered on low heat.
When the fish starts to look cooked, add cold water to the pan. The consistency should be loose but not very watery. Bring it to a boil and let it boil on high heat for 5-8 minutes.
Finally, remove the curry from the heat and garnish it with fresh chopped coriander. Serve with plain white rice.
