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

This is an exclusive website recipe.

Main Ingredients : Rohu fish, Lemon juice

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. 

Bengali Fish Curry Recipe - how to make Bengali Fish Curry

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Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Rohu fish 1/2 inch slices8

  • Lemon juice 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.

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