| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
To Marinate :
For the gravy
- 2 chopped medium-sized onions
- 2 garlic cloves
- 2 tsp garlic-ginger paste
- ½ tsp turmeric powder
- ¼ tbsp coriander powder
- 2 tbsp red chilli powder
- ¼ tsp Fenugreek Seeds
- 2-3 green chillies
- 1 tsp Mustard Seeds
- A spring of curry leaves
- Salt - to taste
- ½ tsp Cumin seeds
- 4 tbsp Mustard Oil
- 2 chopped medium-sized tomatoes
- The juice of half a lemon
- ½ tsp Garam masala powder
- 4-5 leaves Coriander
- Mustard oil as needed
Ingredients
To Marinate :
For the gravy
|
|
Instructions
- Marinate the rohu fish cuts with salt, red chilli, and turmeric powder and set it aside for 10-15 minutes.
- In the meantime, grind half the onions, the turmeric powder, ginger, garlic, a few curry leaves, fenugreek seeds, red chilly powder, and coriander powder. Add sufficient water to prepare a fine paste.
- In a pan, heat mustard oil at medium heat, add the mustard seeds and wait for them to splutter.
- Next, add the green chillies, the remaining onions, and curry leaves, and cook until the onions are translucent.
- Add tomatoes and sauté until they turn mushy and soft.
- Add the paste you made earlier. Stir this on a low-medium flame for 1 minute.
- Add salt to taste and 2 cups of water and then cover with a lid after mixing well.
- Bring to a boil to cook for a few minutes.
- In a separate pan, fry the marinated rohu fish cuts using mustard oil. Fry each piece for a couple of minutes on each side until golden brown.
- Add the fried rohu to your gravy and cook at medium-low heat until you are happy with the consistency. Add garam masala to taste.
- Once the fish is done, keep the rohu fish curry covered with a lid for 20 minutes to let the flavour set.
- Garnish with chopped coriander leaves and slit green chillies and a squeeze of lemon juice.
- Serve the rohu fish curry hot with steamed rice.
Recipe Notes
Tips to Cook Better Versions of Bengali Fish Curry
These Bengali fish curry recipe tips should help you make this fantastic dish even more mouthwatering:
- Kashmiri red chilli powder gives the curry a brilliant red colour.
- Mustard oil is used to bring in a more authentic taste, but if you are not fond of it then any other cooking oil can be used.
- Garam masala powder is added to enhance the taste and aroma but it can be skipped.
- To further boost the nutritional quotient, cauliflower and potatoes can be used, which is exactly how many Bengalis make this recipe.
When you give the Bengali fish curry recipe a spin, do not forget to share it on social media using the #MadeWithLicious tag.