Bengali Fish in Broth - from Mangoes and Curry Leaves
After months of doing a lot of cooking from Julia Child and Sunday Suppers at Lucques, I felt like doing something different, and pulled out Mangoes and Curry Leaves. So, last night we had:
Classic Bengali Fish in Broth
Bengla Dal with a Hit of Lime
Brown Basmati Rice
I was also going to make the Bangla-Flavored Fried Zucchini, but didn't get around to it!
The fish was lovely - hot - lots of cayenne - I used cod steak that I cut into pieces, and the dish includes tomatoes, ginger, cubed zucchini and eggplant. I used 2 jalapenos instead of the 4-5 cayenne peppers (which I can never find nearby).
The dal was the first one from this book that my husband actually enjoyed - it was v. spicy, and had onions and garlic sauteed in mustard and vegetable oils, with cumin, coriander and cayenne. It also has tamarind in it, and you add lime juice and cilantro to taste.