River fish marinated in yogurt and cooked with a panch phoron five-spice tempering — the Bengali-influenced fish preparation of Tripura reflecting the state's multicultural food heritage.
Ingredients
500g fresh river fish — cut into medium pieces (rohu, katla or any freshwater fish)
1 cup yogurt — whisked smooth
1 tsp ginger paste
1/4 tsp turmeric plus 1/4 tsp extra for marinade
1/4 tsp red chilli powder plus 1/4 tsp extra for marinade
2 tbsp mustard oil
1 tsp panch phoron (five-spice blend: equal parts cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and fennel seeds)
2 green chillies — slit
1/2 cup water
Salt to taste
Fresh coriander to garnish
Method
Marinate fish pieces with 1/4 tsp turmeric, 1/4 tsp red chilli powder and salt. Set aside for 15 minutes.
Heat mustard oil to smoking in a wide pan.
Reduce to medium-high. Fry marinated fish pieces 2 minutes per side until lightly golden. Remove and keep aside.
In the same oil add the panch phoron — all five seeds pop and sizzle together simultaneously. Add slit green chillies.
Reduce heat to medium. Add ginger paste. Stir 30 seconds.
Add remaining turmeric and red chilli powder.
Add the whisked yogurt in a slow steady stream, stirring continuously.
Cook on medium heat stirring for 4 to 5 minutes until the yogurt is cooked through and the oil begins to separate at the edges.
Add 1/2 cup water. Bring to a gentle simmer.
Add the fried fish back to the yogurt gravy.
Simmer on low heat for 6 to 8 minutes until the fish is cooked through in the yogurt sauce.
Garnish with fresh coriander. Serve with steamed rice.