Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Bengali Fish Curry
 
 
Prepration: 15 mins.
Cooking: 8½ mins.
Serves 4 Cal/Ser 145
 
Ingredients
300 gm fish - cut into 1½” flat pieces
1 tbsp lemon juice
½ tsp salt, ½ tsp turmeric (haldi)
4 tbsp oil
¼ tsp chilli powder
1 tbsp chopped coriander
MUSTARD PASTE (GRIND)
4 tsp yellow mustard (peeli sarson)
2 dry, red chillies - deseed
1 onion - chopped finely, ¼ tsp salt
2-3 tbsp water to grind
 
Method
1. Rub lemon juice, salt and haldi on fish. Keep aside for 10 minutes. Wash fish, pat dry.
2. Spread 4 tbsp oil in a dish. Place fish in the dish in a single layer. Turn side, so that both sides of the fish are coated with oil. Microwave for 1½ minutes. Remove fish from the dish.
3. In the same dish, put the mustard paste. Microwave for 3 minutes. Add ½ cup water. Microwave for 3 minutes.
4. Add fish. Mix well. Add ¼ tsp chilli powder. Sprinkle chopped coriander. Keep aside till serving time. To serve microwave for 1 minute.