Bengali Cashew and Coconut fish curry by Indian cook Mallika Basu

Bengalis are renowned for their fish curries and this Badam Maach, creamy fish curry steeped in coconut milk, yoghurt and poppy seeds, is testament to their reputation. What gives the curry its unique flavour is the combination of sugar, ginger, bay leaves and slit green chillies that is so typical of the cuisine. It is inspired by a recipe from an age old, now rarely available National Indian Association of Women cookbook – a compendium of some of the most treasured Indian recipes from the motherland.

Sourced through from:

See on Scoop.itThe Asian Food Gazette.

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