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
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 Malwani Prawns Jhinga Kalimirch Mase Kalvan Macher Jhol Bhaat - SK Khazana
Bengali Fish Curry Recipe Card
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!
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.
Nutrition Info
Calories : 233.25 Kcal
Carbohydrates : 17.125 gm
Protein : 34.05 gm
Fat : 3.075 gm
Other : 0.3
Best Cooked In
Wonderchef Family Set of 4 pcs - Induction Base
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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.
