A Curry Retrospective: Bengali Catfish in Mustard Sauce

Now that I?ve featured my generic curry recipe, I?m ready to begin my Curry Retrospective in earnest, and it seems to me that the obvious place to start is with India. Over the past seven years, I have featured quite a few curry dishes from various regions of India, and one of my favorites is a Bengali catfish curry that I made as the main course of menu from the Ajanta: Regional Feasts of India cookbook.

The dish has a delightfully spicy-savory sauce that gets its vibrant color from tomatoes, mustard seeds, turmeric, paprika, and cayenne pepper. Of course, I can?t lay claim to the recipe, but it was such a delicious and beautiful dish that it deserves top billing in my Curry Retrospective.

Here is a link to the Recipe and Photo on ThingsAsian.