Bhing Amotik Curry

Ingredients

• 1 Bhing (Herring, Hilsa, Pala)
• 1 small onion
• 1” pc. Ginger
• 2 green chillies

Grind to a Paste

• 8 to 10 Kashmiri Chillies
• 3-4 tbsp. coconut powder
• 1 tsp. coriander seeds
• ½ tsp. cumin seeds
• ¼ tsp. peppercorns
• ¼ tsp. turmeric powder
• 1 small onion
• 5 flakes garlic
• A lemon sized ball tamarind

Method

1. Descale the fish, slit from head to tail from the side to open in two horizontal  halves. 
2. Cut each half in the center vertically into two and slice each strip diagnonally into wedges. 
3. As this a thorny fish, cutting in this manner keeps the bones long enough to remove easily when eating. 
4. Wash the fish well, apply a little salt and set aside.
5. Grind the masala to a smooth paste. 
6. Shred the ginger, slice the onion and slit the green chillies. 
7. Take a vessel and add the ginger, onion and green chillies
8. Add a tsp. of salt and squeeze together to extract the flavours. 
9. No oil is required for this curry. 
10. Add the masala with the masala water and adjust consistency of the curry (we like it thin).
11. Place on heat and bring to a boil. 
12. Reduce flame and simmer 10 minutes. 
13. Add the fish and shake the vessel so the fish pieces settle and do not overlap each other. 
14. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy.
15. Switch off and serve hot with steamed rice.