Marinated in tumeric and salt, this is a delicious tomatoey fish curry based on the techniques and flavours of Bengali cuisine, from North Eastern India.  It is flavoured with an unusual mix of nigella (kalongi)  and black mustard seeds, fenugreek, phanch phoran spice mix, aniseed, ginger, garlic, cumin, turmeric, salt, dried chilli and fresh green chillis.  Top with fresh coriander.
From the humble roadside stall to the Michelin restaurants, this dish is a Bengali favourite.
All our dinner packs contain the correct amount of spices for a meal for four people and include a shopping list and full recipe.  The chilli comes in a seperate pack for heat as desired.