A SPICY AFFAIR WITH FISH AND VEGETARIAN FRIED RICE

This is something I love doing and can do it with confidence. I feel what we love to eat, we love to cook too and tend to do it perfectly. We have grown up having humble bowls of curry and rice, I am comfortable  doing it putting in all my heart into it. My problem is with my not that fish loving son who wants chicken every day at every meal. The typical Bengali in me cannot accept it. The problem of this generation kids is that they want everything ready and easy on a platter. He will have fish only when it is boneless, fried or in a slightly differently done curry. If accompanied by a fried rice, my men will love it more. This way my time and energy is also saved. If accompanied by a serving of salad it becomes a complete meal but unfortunately my men skips the salad part. I could not give any particular name to this fish curry because I did not follow any particular recipe or cuisine doing it. I wished to prepare a Thai curry, discovered I am running out of the lemon grass, even the galangal, kaffir lime leaves, etc. Hence, I preferred going ahead with whatever was available in my kitchen. The curry was flavourful, a bit rich.... Let us cook the combo together.

I have updated this Blogpost on the 17th of June, 2024!

INGREDIENTS :[for the fried rice]

Basmati Rice : 1big cup
Carrot : 1small
Green Peas : 1/2 small tea cup
Sweet Corn : 1/4small tea cup
Green Chilli : 2
Cashews : 8-10
Cinnamon stick : 2 two inch length 
Green Cardamom : 4-5
Cloves : 4-5
Bayleaf : 2-3
Salt : As Required
Sugar : 1tsp [optional]

Oil : 2-3 tbsp

INGREDIENTS :[for the fish curry]

Any White Boneless Fish : 500gm 
Tomato : 2
Onion : 2
Coconut Milk : 1medium tea cup
Curry Leaves : 8-10
Garlic Paste : 1tbsp
Turmeric Powder : 1tsp
Chilli Powder : 1tsp
Kashmiri Chilli Powder : 1tsp [adds colour only]
Coriander Powder : 1tsp
Garam Masala Powder : 1tsp
Fennel Seed : 2pinch
Mustard Seed : 2pinch
Fenugreek Seed : 2 pinches
Salt : As Required
Gram  Flour : 2 tbsp
Oil : 4-5tbsp

METHOD :

Let us do the fried rice at first. Wash and soak the rice for an hour. Drain the water. Boil enough water and cook the rice in it till 60% done. Drain the water and spread the rice on a paper sheet placed on the table top.

Cut the carrots into small pieces, wash, apply salt. Wash and apply salt to the peas n corns. Wash and chop the green chillies.

Crush the cinnamon sticks, cloves, green cardamom with a rolling pin.

Heat the oil in the wok. Add the crushed spices and the bayleaves. Add the cashew nuts and lightly stir. Add the carrots and stir till it softens.

Now add the green peas, corns and chopped green chillies. Stir for a minute. Add the rice and stir first at high heat. Add the salt and sugar. Fold in well and stir for another 3-4 minutes. It is done.

For the fish curry, cut the fillets into smaller pieces. Add the salt and turmeric and keep aside for 10-15 minutes. Drain the water that has been released. Add the gram flour and mix well.

Heat the oil in a wok. Fry the coated fish pieces lightly. Keep aside. Temper the oil with the fennel, fenugreek and mustard seeds. Add the curry leaves. Stir for a minute and take out to be added later.

Peel, wash and slice the onions. Wash and chop the tomatoes. Add the garlic paste to the oil and saute till the raw smell goes. Add the sliced onions and fry until golden brown. Add the chopped tomatoes.

Once the tomato pieces melt; add the turmeric, salt, coriander and chilli powders. Saute for a minute. Add the coconut milk. Let boil for 3-4 minutes.

Add the fish pieces, fried curry leaves and the garam masala powder to the wok. Simmer for 1-2 minutes. If required add half a small cup of water.

Enjoy your meal with a serving of salad.