Bengali Fish Curry
I can eat fish anytime as it is my favourite food and it’s also very healthy. In India, the different cuisines have different ways of making it. This time I tried out the Bengali fish curry style which is dominated by mustard – it tasted really amazing and distinctive!
Ingredients
Method
- Blend together the mustard seeds, cumin seeds, coriander seeds, garlic, ginger, black peppercorns, turmeric and green chilli with little water to a smooth paste.
- Marinate the fish pieces with 2 Tbsp of the above blended paste, salt, turmeric and chilli powder for 20 min.
- Meanwhile, heat oil in a pan and add cumin seeds and mustard seeds. Let them splutter.
- Add the onion and fry until brown.
- Add the remaining blended masala and fry on low flame until all the rawness is one and the oil oozes out on the sides.
- Add the puréed tomatoes and fry until all the moisture is gone.
- Add sufficient water to make gravy and boil for a couple of minutes.
- Meanwhile, in a separate pan, add oil and fry the marinated fish pieces until brown on both sides and add to the boiling gravy.
- Simmer for 5 min, add the coriander leaves and serve hot.