This is a very old traditional Bangladeshi fish curry, I learnt it from my grandmom and unfortunately have no clue to the origin of the name “kason”. The main ingredient is deeply fried and almost burnt fenugreek seeds. The taste is very rustic and this is very easy and fast to make as well. You cannot go wrong with this. If you have never made fish curries this is a fantastic first yet innovative one to try.
- 4 steak pieces of fish ( Preferably Rohu / Catla)
- 1 tbsp. garlic paste
- 1 tsp. minced garlic
- 2 tbsp. finely chopped green chilies
- 2 tbsp. finely chpped cilantro
- 2 tsp. methi seed (Fenugreek)
- 1 tbsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. coriander powder
- Mustard oil
- Salt to taste
Wash and pat dry fish pieces. Smear them with half tablespoon of turmeric powder and salt. Keep them aside for fifteen minutes.
In a small bowl make a paste of half turmeric powder, chili powder and coriander powder with water and keep it handy.
Heat mustard oil in a wok till it smokes. Reduce the heat and fry the fish pieces till both sides turn golden brown. Remove the fish pieces on a paper towel and keep aside. Discard the oil.
Heat another two tablespoon of oil on medium heat and temper it with methi seeds. Fry on low heat till you start getting the aroma. Now remove the methi seeds from the oil and discard. Add chopped garlic to the oil and fry till you get a nice aroma. Remove and reserve it for garnishing. Add garlic paste to the oil along with half of the chopped green chilies. Fry on low heat till the garlic paste loosed its raw smell.
add the spice powder mixture to it and fry on low heat till you can see the oil oozing out of the spice mixture. Add one cup of water and bring it to a boil before you add fried fish pieces to it. season with salt and let it boil for another five minutes.
Turn off the heat and garnish the gravy with fried chopped garlic, chopped green chilies and cilantro.
Serve with hot rice..