How to make Bengali Fish Curry - A popular Bengali dish - fish cooked in mustard oil with ginger, garlic and mustard pastes

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

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Bengali Fish Curry checkout Doi Mach . You can also find more Main Course Seafood recipes like Dhabi Fish, Ilish Machcher Sorse Jhol, Machchi Ke Sooley, Papletche Bhujne.

Bengali Fish Curry Recipe Card

Bengali Fish Curry
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Prep Time : 41-50 minutes

Cook time : 31-40 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 dry 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.

Also try out these recipes from Bengali Cuisine like Nimki, Chingri Macher Kofta , Doi Potol Pulao, Rasmalai.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.