Bengali style fish curry

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• Ingredients:
• 350gm meaty white fish (I used Rock fish)
• Half tsp panch poron(refer to cooking made easy link here)
• 1 bay leaf
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• Half tsp chilli powder
• 4 green chillies
• Salt to taste
• 4 tbsp mustard oil
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Method:

Slice the fish into one inch thick slices and rub in half a teaspoon of salt and half the turmeric. Bring the oil to heat on high in a large frying pan and fry the fish slices for a minute on either side to seal.

Remove them with a slotted spoon and chuck in the bay leaf and panch phoron. As they sizzle up, mix the spice powders into a mug of hot water and pour into the pan. Let this bubble up and then cook on a medium heat for 10 minutes.

Next, gently lower the fish pieces into the curry. Slit the green chillies and add them along with salt to your taste. Cover for about five minutes until the fish is cooked through. Serve with hot steamed rice or an easy dal like I did for simple pleasure.