Bengali Sablefish curry

Ingredients:

4 to 6 fillets 5 oz each Sablefish cutlets

3+1 cups veg stock or water

3 tbsp of oil (mustard oil preferred)

2 tbsp Bengali 5 spice by The Indian Pantry

15 gm garlic chopped

15 gm ginger chopped

200 gm diced Onion

500 gm tomato fine diced

1tsp turmeric

2 tbsp garam masala

Salt to taste

1 tsp chilli powder (optional)

⅓ cup cilantro chopped

Instructions:

• Marinate the fish with turmeric and salt and keep it aside
• Add oil on medium heat in a heavy bottom pot and quickly sear the fish on both sides. Remove and keep aside
• Add Bengali 5 spice to the pot, temper for 30 seconds, then add onion to the same pot and cook until it's translucent
• Add ginger and garlic and cook for another 5 minutes
• Add chopped tomatoes and cook for 5 minutes, then add all the spices; cook for a minute
• Add veg stock or water to the pot and cook for another 10 minutes
• When the tomato gets cooked thoroughly, add one more cup of water
• Add fish fillet, season with salt.
• Bring to a boil and remove the pot from heat
• Garnish with cilantro, and enjoy