How to make Bengali Fish Curry - Rohu fish curry with the flavour of mustard.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rohu Fish (रोहू मछली), Mustard paste (मस्टर्ड पेस्ट)

Cuisine : Bengali

Course : Main Course Seafood

Bengali Fish Curry Recipe Card

Bengali Fish Curry
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Deny a Bengali their afternoon staple of fish and rice and forever face his wrath! This Bengali style fish curry is the perfect accompaniment to steamed rice and a quick nap is customary post it! Rohu, a delicious sweet water fish is cooked in a luscious curry with the pungent flavour and aroma of mustard in each bite. Also known as Macher Jhol – this is almost a daily affair in Bengali households!

For more recipes related to Bengali Fish Curry checkout Fish Moilee, Doi Mach, Macher Kalia, Chinese Style Steamed Fish . You can also find more Main Course Seafood recipes like Tawa Pomfret, Yera Poondu Masala, Prawn Malai Curry, Cabbage Prawns.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bengali Fish Curry Recipe

  • Rohu Fish 1/2 inch slices 8

  • Mustard paste 2 tablespoons

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Mustard oil 4 tablespoons

  • Mustard seeds 1 teaspoon

  • Onion seeds (kalonji) 1 teaspoon

  • Whole dried red chillies 4

  • Bay leaf 1

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Onions chopped 3 medium

  • Mustard paste 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Green chillies slit 4

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Marinate fish fillets with lemon juice, half a teaspoon of turmeric powder and salt. Set aside for thirty minutes. Heat two tablespoons of mustard oil in a pan and shallow fry fish pieces on both sides until slightly browned. Drain on absorbent paper and set aside.

Step 2

Heat remaining oil in the same pan, add mustard seeds, onion seeds, whole red chillies and bay leaf, cook for a few minutes till seeds crackle. Add ginger paste, garlic paste and cook again for a moment. Add chopped onions and cook until slightly brown in colour.

Step 3

Add mustard paste, red chilli powder, coriander powder and remaining turmeric powder. Stir and cook masala until oil starts separating. Add two cups of water and salt, bring to a boil and then add shallow fried fish.

Step 4

Add slit green chillies and cook on a low heat until fish is cooked and oil starts floating on top. Remove and garnish with chopped coriander leaves and serve hot with steamed rice.