Kitchen Knife - Essential for cleanly cutting both fish and vegetables used in curry preparation.
Cutting Board - Provides a stable surface for food prep, protecting countertops during chopping tasks.
Mixing Bowls - Various sizes are useful for marinating the fish, mixing spices and yogurt-based sauce.
Food Processor (optional) - Can be used to finely chop garlic or ginger if preferred over manual mincing.
Spice Grinder - For grinding whole spices like cumin or coriander seeds, which are common in Bengali cuisine.
Non-Stick Pan / Saucepan (medium size) - Essential for cooking the curry base without sticking and ensuring even heat distribution.
Wooden Spoon or Spatula - Useful for stirring and preventing fish from breaking apart during cooking.
Blender (optional) - Can be used to smoothly blend yogurt and spices, although it's not a traditional tool but can add versatility.
Measuring Cups & Spoons - For accurately measuring ingredients like water or oil.
Colander - To drain excess liquid from the fish before adding it to the curry base if needed.
Tongs (optional) - Useful for safely handling hot utensils and food during cooking.
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon caraway seeds
1 pound tilapia fillets, cut into 1- to 2-inch pieces
1 cup plain, lowfat yogurt
1 tablespoon all-purpose flour
5 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 medium red onion, finely chopped
1 tablespoon finely chopped garlic
1 tablespoon curry powder
1 1/4 cups heavy cream
Salt
2 tablespoons finely chopped fresh cilantro, for garnish
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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