Name: Bengali Fish Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 500g Fish (cut into chunks, preferably seabass or rainbow trout); 2 Tbsp Mustard seeds; 8 Garlic cloves; 1" Ginger; 1 Green chilli (If you prefer spicy, use 4; 2 tsp Cumin seeds; 1 tsp Black pepper corns; 1 tsp Coriander seeds; Oil as required; 1 tsp Red chilli powder (Optional if you don't want spicy gravy); 1 tsp Turmeric; Salt as required; 3 Tomatoes (Pureed); 1 Onion (Chopped); 1 Tbsp Coriander leaves chopped; 1 tsp Cumin seeds; 1 tsp Mustard seedsBlend together the mustard seeds, cumin seeds, coriander seeds, garlic, ginger, black peppercorns, turmeric and green chilli with little water to a smooth paste.

Bengali Fish Curry

21 Jun 2015

by Deepthi (in memoriam)

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Background

I can eat fish anytime as it is my favourite seafood and it's also healthy. In India, the different cuisines have different ways of making it. This time I tried out the Bengali style fish curry dominated by mustard and it tasted amazing and distinctive.

Ingredients

500g Fish (cut into chunks, preferably seabass or rainbow trout)
2 Tbsp Mustard seeds
8 Garlic cloves
1" Ginger
1 Green chilli (If you prefer spicy, use 4
2 tsp Cumin seeds
1 tsp Black pepper corns
1 tsp Coriander seeds
Oil as required
1 tsp Red chilli powder (Optional if you don't want spicy gravy)
1 tsp Turmeric
Salt as required
3 Tomatoes (Pureed)
1 Onion (Chopped)
1 Tbsp Coriander leaves chopped
1 tsp Cumin seeds
1 tsp Mustard seedsBlend together the mustard seeds, cumin seeds, coriander seeds, garlic, ginger, black peppercorns, turmeric and green chilli with little water to a smooth paste.

Instructions

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.

Tips

Take care not to break the fish pieces while frying.

https://cooktogether.com/recipe-items/bengali-fish-curry/

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