Spicy Basa Fish Curry(বাসা মাছের ঝাল )

Spicy Basa Fish Curry:

Basa is a species of catfish in the family Pangasiidae. Basa is native to the Mekong and Chao Phraya basins in Mainland Southeast Asia. These fish are important food fish with an international market. They are often labelled in North America and Australia as "basa fish", "swai", or "bocourti" Reference - Wikipedia.

 In India in the state of West Bengal, we used to eat a fish called Panagash. After I searched Wikipedia and found that is in the family of Pangaslidae, I wondered if it may be Pangash. This fish is available in North America as fillet and steak pieces. Today's recipe is with the steak pieces. Even though they are frozen they taste good, are fresh, and have no smell at all. I made a spicy curry with it which well goes with steamed hot rice. Other than this dish this fish has various types of preparation. A sprinkle of chopped fresh Cilantro or Coriander leaves enhances its aroma and taste. 

Some other fish recipes:
Macher dimer bora(Fish egg/ roe fritters)
Shrimp Biryani
Aar macher jhal( Spicy Catfish curry)
Pui Chingri( Malabar spinach with shrimp)
Boal macher matha diye chalkumror ghonto 

Doi Ilish

Daab Chingri

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Course - Side dish

Dish - Bengali

Author- Usashi Mandal

Serves- 4

Preparation time- 20 minutes

Cooking time - 30 minutes

Step-by-Step Video Recipe:

Ingredients:

4 - 5 basa fish steaks

1/2 cup chopped onions

2/ 3 green chillies

1 tomato chopped

1 tbsp ginger paste

4 tsp turmeric powder

2 tsp coriander powder

2 tsp fennel seeds powder

4 tsp red chilli powder

1 tsp cumin seeds

2 dry whole red chilli

1 cup of mustard oil

Salt for seasoning

A handful of chopped coriander leaves/cilantro

Instructions:

1. First, wash and clean the fish then drain all the excess water.  Rub salt and turmeric on it. Keep aside.

2. Next heat mustard oil and when the oil is piping hot add fish steaks to it. Once the fish is in lower the flame and fry the fish first on one side then flip it to another side. 

3. After it is fried from both sides take them out and keep them aside.

4. On the same oil add cumin seeds, and whole red chillies, and roast it for a while then add chopped onions, and fry until light brown. 

5. Add chopped tomatoes, salt,  turmeric powder, coriander powder, ginger paste, and red chilli powder and fry for a while. Add fennel seeds powder. Fry until oil separates from spices. 

6. Add one cup of lukewarm water. Let it boil. Then add fried fish pieces. 

7. Cook the fish pieces in the curry for 10 minutes.

8. Add chopped coriander leaves/ cilantro.

9. Serve it with hot steamed rice.