Kolkata Fish Fry is often a meal by itself and the meter of how Bengali (people who are from Kolkata, India) you are. It is a delicate dish with a crunchy outer shell and a thin layer of flavorful marinade that encases a perfectly cooked, flaky white fish. Fish fry is always accompanied by a super pungent Bengali mustard sauce called 'Kasundi.' This dish will come with Aloor Dum, a Bengali style little potatoes cooked in a tomato gingery spice mix and Paratha. Traditionally, this dish is served with a crispy fried dough called Luchi, but we can't serve it as it gets chewy overnight.
Ingredients: Haddock, little white potatoes, onion, cilantro, Thai green chilies, garlic, ginger, cane sugar, lime juice, tomatoes, green peas, eggs, flour, asafoetida, turmeric, bay leaves, cumin, cardamom, clove, cinnamon, mustard, salt, and canola oil. Paratha (Indian flatbread)