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Bengali Fish Curry

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

This is an exclusive website recipe.

Preparation Time :41-50 minutes

Cooking time : 31-40 minutes

Servings : 4

Bengali Fish Curry

Main Ingredients

Rohu fish, Lemon juice

Cuisine

Bengali

Course

Main Course-Seafood

Level Of Cooking

Medium

Calories

233.25

Carbohydrates

17.125

Protein

34.05

Fat

3.075

Fibers

0.3

Ingredients

  • Rohu fish 1/2 inch slices
    8
  • 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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