Fish curry, served with boiled rice, is the most commonly eaten dish in Bangladesh. Served after (or along with) vegetables and dahl, it's eaten practically every day. Given the country's geography - it's basically the biggest delta in the world - this is no wonder. This fish curry is pretty easy to prepare, it doesn't ask for exotic ingredients (as long as you're willing to substitute Bangladeshi fish for your local variety and green chilies for serranos) and it's quite good. I'd never had fish curry before and I was quite impressed.

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Fish Curry

Ingredients

1 lb white fish fillets

1/4 cup oil

1/4 onion, chopped

2 cloves garlic, minced

1/2 tsp. chili powder

1 tsp. turmeric

1 tsp. salt

2 green serrano chili (or Bangladeshi green chili), slit

1 tomato, chopped

1 bunch cilantro, chopped

water

Instructions

Heat oil in a medium-size sauce pan. Add onion and fry until translucent. Add minced garlic and gry until it starts to turn brown. Add chili powder, tumeric and salt. Stir fry for about 5 minutes. Add fish fillets and fryy on each side for about 2 or 3 minutes. Add enough water to barely cover the fish. Add green chili and chopped tomato. Stir well and cook covered until the fish is done. When done, remove from heat, add the chopped cilantro and let the curry rest covered for about 5 minutes. Served with boiled rice.

Adapted from a recipe at the Virtual Bangladesh website.