INDIAN FISH DISHES [PAGE 1]                                IFISH01.RCP
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       Bengali Fish Curry

       * 5 tablespoons of ghee
       * 4 whole cloves
       * 4 cardamom pods bruised
       * 1 cinnamon stick
       * 1 lb of catfish fillets
       * 1 large onion, roughly chopped
       * 1 tomato, roughly chopped
       * 2 cloves of garlic, chopped
       * 2 teaspoon dhania jeera
       * 1/2 teaspoon turmeric powder
       * 1 teaspoon salt
       * half cup of water
       * juice of half a lemon

       In a large frypan, heat the ghee on medium heat. After two minutes
       or so, add the whole spices (cloves, cardamom and cinnamon). Fry for
       30 seconds until the cloves swell up slightly. Cut the fillets into
       2 inch wide pieces. Cook in frying pan for five to ten minutes or
       until they become thick but not quite cooked.Remove from pan and set
       aside but leave the ghee and whole spices in there.

       In a blender, put the tomato, onion and garlic. Blend to a smooth
       paste. Keep the frying pan at medium and add the dhania jeera,
       turmeric and salt. Stir for 15 seconds then add the blended
       onion/tomato/ garlic paste and half a cup of water. Cook for twelve
       minutes on medium- lowheat, stirring occasionally until the oil
       rises to the top and it is bubbling. Add fish to the pan and ladle
       the sauce over it with a slotted spoon. Cook for five minutes on
       medium heat, stirring occasionally and making sure not to break up
       the fish pieces. Turn off the heat and gently stir in the lemon
       juice. Garnish with coriander leaves and serve with plain rice.
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       Rich Fish Curry with Coconut

       * 2 large catfish fillets
       * 2 tablespoons peanut oil ( vegetable oil will be fine though)
       * 1 sprig of curry leaves
       * 1 teaspoon mustard seeds
       * 1/2 teaspoon fenugreek seeds
       * 1 onion, finely chopped
       * 1 large garlic clove, crushed and then chopped
       * 1/2 inch slice of ginger, finely sliced
       * 1 teaspoon paprika
       * 1 teaspoon salt
       * 4 teaspoons coriander powder
       * 2 teaspoons cumin powder
       * 1 can coconut cream
       * 2 small, extremely hot chillis- cut into rounds with seeds intact
       * 1 tablespoon lemon juice

       Cut the fillets lengthways down the middle and slice each half into
       2 inch slices.In a wok, heat the oil on medium heat and put in the
       fenugreek seeds, mustard seeds and curry leaves. When the mustard
       seeds begin to splutter and the curry leaves shrivel up slightly;



       INDIAN FISH DISHES [PAGE 2]

       add the onions, garlic and ginger and fry for five minutes. Add the
       spices and the salt and fry for another two to three minutes. Put in
       the coconut cream and the chillis. Turn up heat to high and bring to
       a boil. Then turn the heat back down to medium. Put in the fish
       pieces and spoon some gravy over them. Cook for a quarter hour. Turn
       off heat and stir in lemon juice gently . Serve with rice and
       garnish with coriander leaves.
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       Spicy Marinated Fish

       * 1 whole catfish, degutted and scaled
       * 1 cup yoghurt
       * 1 teaspoons garam masala
       * 2 teaspoons finely chopped garlic
       * 2 teaspoons finely chopped ginger
       * 1 teaspoon salt
       * 1 teaspoon black pepper
       * 2 teaspoons dhania jeera powder
       * 1/2 teaspoon extra hot chilli powder
       * 1/2 teaspoon turmeric
       * juice of half a lemon or lime

       Mix the spices, lime juice, salt and yoghurt together. Marinade the
       fish in this mixture for two hours. Place in the refrigerator whilst
       marinading.Heat the grill to medium heat. Place the fish under the
       broiler and grill for 15 minutes, turning every now and then. Test
       the fish by slicing a thick part. If it is opaque and comes away
       easily, it is done. Depending on the size of the fish, you may need
       to give it more or less time.