The inspiration for this entrée comes from the Bengal delta, where fish is the food of choice. The area is also known for its use of nigella (black onion) seeds and fenugreek seeds, which are sold at Indian markets.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add fenugreek seeds, nigella seeds, and mustard seeds. Cover and cook until seeds sizzle and begin to pop, about 45 seconds. Add garlic and stir 1 minute. Add tomatoes with juices, coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne. Boil over medium heat until juices evaporate and mixture thickens, stirring occasionally, 12 minutes. Season chutney with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, stirring often.)
Step 2
Mix 1/2 teaspoon turmeric and 1/4 teaspoon cayenne in small bowl. Sprinkle spice mixture over both sides of fish fillets; rub into fish to adhere. Sprinkle fish with salt. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add fish fillets and cook until opaque in center, about 3 minutes per side. Transfer fish to plates. Top each with warm chutney. Garnish with lemon slices and serve.
