Recipes. Musings. Portland. Tucson. Fusing Cultures Through Cuisine
In preparation for my Indian food exploration voyage next year I am trying to work myself out of a western Indian-foods mindset (I’m talking to you chicken tikka masala!).
I thought brown skin and a loose (and I mean LOOSE) knowledge of south Indian staples made me exempt from this ignorance. Turns out, it doesn’t. I’ve known little to nothing about Bengali cooking and being a lady with some serious fish lust – this may be considered to be a crime. Bengali cuisine is known to have the most marvelous spicy and earth fish delicacies that make use of the most pungent of Indian spices. (And finally gives fennel a shot at the big leagues)
This is a Bengali fish curry that I pulled from 660 Curries(a Curry anthology!). I made some additions and subtractions here and there adding my mother’s recipe for coconut almond chutney. Ridiculously delicious.
Panch Phoron – we will meet again. (since it seems I was Bengali in a past life)