Bengali cuisine has long been centred around fish – located within the Ganges delta, the land of Bengal is veined with rivers brimming with life. This fish curry from the region features mustard blended together with onion and ginger to make a paste that produces a deliciously piquant, creamy and complex flavour. On the side is a pea and potato dish known as aloo matar posto - which features Bengali five spice (or panch phoran) and lots of poppy seeds (posto) - a Bengali tomato chutney, a green chilli raita, aromatic rice and a delicious dish of stir-fried cabbage.

MUSTARD BLEND: Mustard

CURRY GROUND SPICES:  Turmeric, cumin, coriander, Kashmiri chilli, fennel, cloves, cinnamon, green cardamon

ALOO MATAR POSTO SPICES: Cumin, fennel, coriander, asafoetida, white poppy, mustard, nigella, fenugreek

RAITA HERBS: Mint, coriander, green chilli

CABBAGE SABZI SPICES: Cumin, fennel, nigella, mustard, fenugreek, chilli

RICE WHOLE SPICES: Cinnamon, cloves, bay, black cardamon

TOMATO CHUTNEY SPICES: Nigella, cumin seeds, mustard, fennel, chilli, fenugreek, Kashmiri chilli

*Allergens

• 600g firm-fleshed fish fillets
• 500g new potatoes
• 3 medium white onions 
• 6 cloves of garlic 
• Fresh ginger - finely chopped to make 2 tbsp
• ½ a small white cabbage 
• 4 tomatoes
• 1 lemon
• 10g bunch of coriander
• 3 fresh green chillies 
• 200g full fat natural yogurt (not Greek yogurt or set yogurt)
• 300g basmati rice
• 1 tsp sugar
• 200g frozen peas