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Bangladeshi Ranna Recipe"Moog Daler Fish Curry" Video recipe

Bengali fish curry with aubergines, potatoes and moong dal (Macher jhol)


Panch phoran is a five-spice blend used in Bengali and Bangladeshi cooking.

For the panch phoran
1 tbsp brown or black mustard seeds
1 tbsp nigella seeds (kalonji)
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp fenugreek seeds

For the fish curry
500g/17½oz thick white fish fillet, such as hake, haddock or snapper, skin on
salt, to season, plus 1 tsp
2 tsp turmeric powder
3 tbsp vegetable oil
200g/7oz small waxy potatoes, such as Charlotte, peeled and cut into 1cm/½in-thick slices
100g/3½oz moong dal (mung beans; available in some supermarkets and Asian grocers)
1 tsp panch phoran (see recipe above)
1 tsp ground ginger
1 tsp Kashmiri chilli powder
1 tsp freshly ground cumin seeds
1 tsp freshly ground coriander seeds
900ml/1½ pints water
150g/5oz aubergine, cut into 1cm/½in-thick pieces
4-6 green cayenne chillies, halved lengthways
4 tbsp roughly chopped fresh coriander

1. For the panch phoran, place all of the panch phoran ingredients into a small screwtop jar and mix well. (The spice mix will keep for up to a year in this jar if placed in a cool, dry and dark area.)
2. For the fish curry, cut the fish fillet into pieces 2.5cm/1in thick, then season the fish pieces on both sides with some salt and dust with half the turmeric powder.
3. Heat the vegetable oil in a medium-sized pan over a medium-high heat. Add the pieces of fish a few at a time and fry for one minute on each side until lightly browned all over. Lift out onto a plate and set aside.
4. Add the potato slices to the pan and fry for 2-3 minutes on both sides, or until golden-brown. Lift out and set aside on a plate.
5. Add the moong dal to the oil left in the pan and leave to sizzle for a few seconds. Add the panch phoran, the remaining turmeric powder, the ground ginger, chilli powder, ground cumin seeds and ground coriander seeds and cook for a few seconds, or until aromatic.
6. Add the water, the fried potatoes, aubergine, green cayenne chillies and the remaining teaspoon of salt and bring to the boil. Cover the pan with a lid and simmer for ten minutes, or until the potatoes are tender.
7. To serve, add the pieces of fried fish and simmer for 2-3 minutes, or until the fish is cooked through. Stir in the fresh coriander and serve.