Tried this recipe after looking at the impressive presentation. But …

Comment on Bengali Fish Curry with Red Lentil Dal by Faisal Khan.

Tried this recipe after looking at the impressive presentation. But it didn’t turn out so good. The sauce was quite plain and missing the texture. Instead of cooking with oil I used foil baking with applying little oil on fish. By the way the mentioned quantity of seasme seed is really high. I guess the author should recheck. I used less than quarter for 1 lb fish.
My rating: 2/5

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.