| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 6 pieces rohu fish Bengali cuts
- 3½ tsp salt
- 3 tsp turmeric powder
- 2 tsp chilli powder
- 1 tbsp oil
- 10 garlic
- 2 green chillies
- 1 tbsp Mustard Seeds
- 1 tsp black peppercorns
- 1 tsp Cumin seeds
- 2 whole red chillies
- 1 tsp Fenugreek Seeds
- ½ cup Tomatoes chopped
- 2 tbsp Mustard Oil
- 2 Bay leaves
- ½ cup water
- 1 tsp garam masala
- 2 tsp Coriander leaves
Ingredients
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Instructions
- In a bowl, add the fish, salt, turmeric powder, chilli powder and oil. Marinate the fish well and set aside for 15 minutes. Blend together garlic, green chillies, mustard seeds, black peppercorns, cumin seeds, whole red chillies, fenugreek seeds, turmeric powder, tomatoes and salt.
- In a wok, heat mustard oil and place the marinated fish in the pan. Fry until the fish pieces are cooked well on both sides. In the same wok, add bay leaves and the masala paste. Sauté for a few seconds and then add half a teaspoon of salt.
- Add the fried fish, water as needed and mix well. Simmer for about 5-6 minutes and add garam masala along with coriander leaves. Stir well and switch off the flame.
- Garnish with lemon wedges and serve hot with rice or naan.
Recipe Notes
Recipe Tip You can also use a firm fish of your choice. If you’re using a small fish, then 5-6 minutes of simmering is enough. However, if using a big fish, then simmer for about 8-10 minutes. Share your version of this recipe What is your favourite fish curry? Share your version of the recipe with us. Frequently Asked Questions How can I add more flavour to the curry? You can add a tablespoon of curd to enhance the flavour of the curry. How can I prevent the fish from overcooking? Keep a tab on the cooking time of the fish. If overcooked, the fish might turn chewy. You can use a fork to slightly tear or shred the fish to check if it is well cooked.