Fish Dopiaza

As a Bangladeshi by origin, we are known for our affiliation with fish. With the rivers and seas in and around Bangladesh being rife with fish, there is a wealth of fresh fish to choose from to indulge yourself in.

Unfortunately, by the time the fish has reached the shores of the UK, it is no longer fresh and loses a lot of it's flavour. This is one of the reasons why i favour purchasing fish from the supermarkets or from a fishmonger's.

One of my favourite fish is sea bass. It is not overly bony, and apart from the spine and next to the head of the fish, you shouldn't expect to find many more bones. It is also a firm fleshed fish, which means when cooked, it doesn't break easily. You can use any fish for this recipe, just adjust the onions in accordance to the size of the fish you use.

Fresh fish deserves not to be completely obliterated by spices, so that you can still taste the fish and i believe this recipe does it justice. The dopiaza (an extremely oniony, dry sauce) is purely an accompaniment to the fish that adds another dimension, but doesn't take over the essence of the fish.

For this recipe, i used:

2 whole sea bass, descaled, definned and gutted
(Make about 6 cuts on fish on both sides)
1 tbsp turmeric powder
1 tsp salt
Oil to fry

Once the fish is washed, rub the turmeric and salt all over the fish and into the cuts. In a pan, add enough oil to cover just bottom of pan and fry until skin is crisp on both sides.  Put to one side.

For the dopiaza, you will need:

1 tbsp oil
1 tbsp ghee (you can omit this and use 2 tbsp oil)
2 large onions, finely chopped
Salt to taste
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp zeera powder (cumin powder)
1 tsp dhaniya powder (coriander powder)
1/2 bunch of spring onions
1 tbsp fried onions (beresta)
Chopped coriander
Green chillies to garnish

In a wok, or heavy bottomed pan, pour in the oil and ghee. After it is heated, add the onions and fry for 10 minutes until golden brown. Add salt to taste and stir for a few minutes.

Add in the spices and stir for 10 minutes until oil has separated. Add a little water if the spices stick to the pan.

Then add the fish to the sauce and cook with lid on for 5 minutes, turning fish over once. Add chopped spring onions, fried onions and cook covered for another 5 minutes. Garnish with coriander and green chillies.

Serve immediately with sticky rice or plain basmati rice.

Enjoy!!

Yaz ♥