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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!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g 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 seeds

Method
 

  1. Blend together the mustard seeds, cumin seeds, coriander seeds, garlic, ginger, black peppercorns, turmeric and green chilli with little water to a smooth paste.
  2. Marinate the fish pieces with 2 Tbsp of the above blended paste, salt, turmeric and chilli powder for 20 min.
  3. Meanwhile, heat oil in a pan and add cumin seeds and mustard seeds. Let them splutter.
  4. Add the onion and fry until brown.
  5. Add the remaining blended masala and fry on low flame until all the rawness is one and the oil oozes out on the sides.
  6. Add the puréed tomatoes and fry until all the moisture is gone.
  7. Add sufficient water to make gravy and boil for a couple of minutes.
  8. Meanwhile, in a separate pan, add oil and fry the marinated fish pieces until brown on both sides and add to the boiling gravy.
  9. Simmer for 5 min, add the coriander leaves and serve hot.