Wash the fish by rinsing well with cold water. Then add to the pan along with enough hot water to cover the fish (approximately 150–200ml/5½–7fl oz).

This dish, however, is purely Bengali. A healing, simple fish curry made with the freshest fish, landed at dawn at the fish markets of the city, the best way to enjoy this dish is with boiled rice.

This curry is often fiery hot, but I toned it down for my family, who prefer their curries milder. Serves 4 Per serving: 214kcal, 12.2g carbs l Prep time 10 mins l Cooking time 20 mins ...

You can use whatever fish is in season – pollack, cod, haddock, gurnard, coley and monkfish are all suitable. Toast the coriander seeds, cumin and dried chillis in a dry frying-pan for about a ...

4 green chillies, slit. 70g coconut milk. Oil, as required. 2 tbsp coriander powder. 1 tbsp red chilli powder. 25g tamarind, soaked in warm water. 1 tbsp turmeric powder ...

made with fresh water and salt water fish varieties (not sea fish though). The word Jhaal means both spicy hot, and a curry that clings to the fish without being too thick. In my version ...

Instructions. Turn your oven to 220°C/425°F/gas 7. Grab a big sheet of sturdy aluminium foil (around 60cm long) and lay it flat. On half the foil, create a rice mountain.

Add the chilli sauce and the curry leaves and cook until the onion is translucent, then put in the coconut milk and simmer gently for eight minutes. Meanwhile, fry the fish in the vegetable oil ...

At this point the curry sauce can be removed from the heat and left to stand before the fish is ready to be cooked. Cut the fish pieces into 3cm/1¼in chunks and season with ground black pepper.