Bengali Fish Curry

Ingredients:

4 tablespoon oil

500 grams white fish fillet

1/2 teaspoon cumin

teaspoon fenugreek

teaspoon fennel seeds

teaspoon mustard seeds

AJI-NO-MOTO® Umami Seasoning

3 tablespoon ginger paste

2 tablespoon garlic paste

3 tablespoon red/green chili paste

1 teaspoon turmeric

3 tablespoon mustard seeds, ground

1 cup water

1 teaspoon salt

Procedure:

• Heat half oil and fry fish slices. Drain and set aside with oil and juice.
• In a large saucepan or wok, heat remaining oil and fry cumin, fenugreek, mustard seeds, and fennel seeds until aromatic.
• Add the rest of ingredients except for the fish and fry for 5 minutes stirring often. Season with AJI-NO-MOTO® Umami Seasoning.
• Once sauce bubbles add fish slowly and simmer for a few minutes to absorb the flavor.