A signature Bengali preparation, Hot and Sweet Fish features fried fish pieces coated in a lush sweet white gravy, served over a fiery red gravy. The dual gravies provide a captivating contrast of sugar and spice, while the fried fish lends a crisp texture. Marinating the fish in turmeric and frying it to golden perfection before adding it to the gravy is key to achieving the right balance of flavours. Slow-cooking the gravy allows the whole spices to infuse their aroma deep into the curry.
Sunrise tip: For an extra kick of nuttiness, dry roast the cashews and charmagaz seeds lightly before grinding them into a paste. This really amps up their flavour!
Time: 5 minutes
In a small bowl, mix the Sunrise Kashmiri Mirch Powder with 2 tbsp lukewarm water until smooth. Set aside to soak.
Time: 10 minutes
Soak the cashews and charmagaz in 3 tbsp water for 10 minutes. Then grind into a smooth paste. Set aside.
Time: 10 minutes
Wash the fish steaks and pat them dry. Rub with ½ tsp each of salt and Sunrise Haldi Powder. Set aside to marinate for 10 minutes.
Time: 10 minutes
Heat 2 tbsp oil in a pan. Fry the fish steaks on both sides until crisp and golden. Remove and set aside.
Time: 20 minutes
To the same pan, add 2 tbsp more oil. Fry bay leaves, red chillies, cinnamon, cardamom and cloves until fragrant.
Add onion and garlic pastes. Sauté until golden.
Stir in tomato paste, ginger paste, and cashew-charmagaz paste. Mix well.
Add 1 tsp salt, Sunrise Jeera Powder, and whisked curd. Cook until oil separates.
Pour in 1 cup water. Simmer until a thick gravy forms.
Time: 5 minutes
Remove half the gravy to a bowl. This is the "white gravy" base.
To the remaining gravy in the pan, add Sunrise Haldi Powder, Sunrise Lal Mirch Powder, and the soaked Kashmiri mirch paste. Mix well. This is the "red gravy".
Transfer the red gravy to a serving dish. Rinse the pan clean.
Time: 5 minutes
Heat 1 tbsp oil in the pan. Pour in the reserved white gravy.
Once hot, stir in 1 tbsp sugar until dissolved.
Gently place the fried fish steaks in the sweet white gravy. Spoon gravy over the fish to coat well.
Time: 5 minutes
Spoon the spicy red gravy onto a serving plate.
Carefully lift the fish steaks coated in sweet white gravy and arrange them on top of the red gravy.
Garnish with slit green chillies. Serve hot with steamed rice.
Side Dish: Aloo Bhaja (spiced potato fry), Begun Bhaja (fried eggplant rounds)
Accompaniment: Steamed rice, roti