Bengali Fish Curry

A beautifully fragrant yet gently spiced preparation for fish. Cafe Drake employed salmon (because we had it in fridge) although paler-fleshed seafood is suggested in classic versions of this recipe. Above see plated with Chinese leafy greens, basmati rice and shredded Taiwanese pork chops (what did we say at Cafe Drake about leftovers?!) and dolloped with red pepper mayo.

Basically: Preheat oven to 425 degrees. Now heat 3 T. or so of oil in large skillet and when hot brown 1 sliced onion and 1 clove of chopped garlic. Now add 1 T. of dry mustard, 1 t. of ground coriander and a healthy sprinkling of turmeric. Cook for a minute then add 2 chopped green chiles.

Add 2 chopped tomatoes, plenty of salt and about a T. of sugar. Cook until tomatoes begin to break down. Remove from heat.

Place a bit of veggie mixture on bottom of casserole dish. Fish on top. Smother fish with remaining tomato mixture. Bake for 7-10 minutes and serve hot.