Ingredients
Bengali Fish Curry is a traditional dish celebrated for its rich flavors and aromatic spices. This recipe features fresh fish, typically Rohu or Hilsa, cooked in a mustard oil base that enhances the overall taste. Perfectly paired with steamed rice, this curry is sure to impress your family and friends.
Ingredients
To prepare this delightful Bengali Fish Curry, gather the following ingredients:
- 500g fish (such as Rohu or Hilsa), cleaned and cut into pieces
- 2 tablespoons mustard oil
- 1 large onion, finely sliced
- 2–3 green chilies, slit
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 2 tomatoes, chopped
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
1. Marinate the Fish
Start by rubbing the fish pieces with salt and turmeric. Allow them to marinate for about 15 minutes to absorb the flavors.
2. Heat Oil
In a pan, heat the mustard oil until it starts to smoke. Once it reaches this point, reduce the heat to medium.
3. Sauté Onions
Add the finely sliced onions to the pan and sauté until they turn golden brown, creating a flavorful base for your curry.
4. Add Spices
Stir in the slit green chilies, ginger paste, garlic paste, turmeric powder, and red chili powder. Cook for about a minute until fragrant.
5. Incorporate Tomatoes
Add the chopped tomatoes to the mixture and cook until they soften and oil begins to separate from the mixture, indicating that your sauce is ready.
6. Cook Fish
Gently add the marinated fish pieces into the pan. Cover and cook on low heat for approximately 10 minutes or until the fish is thoroughly cooked.
7. Garnish & Serve
Once cooked, garnish your Bengali Fish Curry with fresh coriander leaves for an added touch of flavor and color. Serve hot alongside steamed rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: Indian