Authentic Bengali Fish Curry (No Onion or Garlic)
30 minutes
1267 reads
About Authentic Bengali Fish Curry (No Onion or Garlic)
Dive into a bowl of sunshine with this authentic Bengali Fish Curry! Experience vibrant flavor without the fuss, as this recipe skips the onion and garlic, letting the fresh fish truly shine.A minimalist blend of turmeric, Kashmiri chili powder, coriander, and cumin creates a warm, aromatic embrace. This light and comforting curry is surprisingly simple to make, perfect for a weeknight escape.Pair it with fluffy steamed rice and savor the true essence of Bengali home cooking. This easy-to-follow recipe is your passport to a delicious and authentic culinary adventure.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Fish
- 500 gm Fish rahu or similar
- 1 tsp Lemon Juice
- 1 1/2 tsp Salt
- 1 tsp Turmeric Powder
For the Curry
- 2 tbsp Mustard Oil
- 1/2 tsp Onion Seeds
- 2 Chillies green, slit lengthwise
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Kashmiri Chili Powder red
- 1 tbsp Tomato Puree
- 1 1/2 tsp Salt or to taste
- 2 tbsp Prepared Mustard
- 1 Tbsp Mustard Oil
- 1/2 cup Water
Instructions
- Marinate the fish pieces with turmeric powder, salt, and lemon juice. This helps to enhance the flavor and keep the fish moist during cooking.
- Shallow fry the marinated fish in a pan until lightly golden. Set aside.
- In a small bowl, combine the turmeric powder, cumin powder, coriander powder, Kashmiri red chili powder, tomato puree, and salt. Mix with 2 tablespoons of water to form a smooth paste. This spice paste forms the base of the curry's flavor.
- In another small bowl, prepare the mustard paste by mixing prepared mustard with 1 tablespoon of mustard oil and a little water. Set aside.
- Heat the remaining mustard oil in the same pan used for frying the fish. Add the onion seeds and sauté until they begin to splutter. This releases their aroma and adds depth to the curry.
- Add the spice paste to the pan and sauté for a minute until fragrant. Add the slit green chilies and stir.
- Add the prepared mustard paste to the pan and stir for a few seconds. This adds a unique pungency characteristic of Bengali cuisine.
- Pour 1/2 cup of water into the pan and bring to a boil. This creates the curry sauce.
- Gently add the fried fish to the curry and simmer for a minute. Be careful not to overcook the fish.
- Check the consistency of the gravy; it should be slightly thick and coat the fish. The curry will have a vibrant color and rich aroma.
- Serve hot with steamed rice and enjoy your delicious Bengali Fish Curry!
Recipe Notes
Good To Know
- For an extra crunchy texture, lightly coat the fish pieces in a thin layer of rice flour or semolina before pan-frying them. This classic Bengali technique enhances the surface crispiness without overpowering the delicate fish flavor.
- If you prefer a richer, more tangy curry, add a few pieces of green mango or a splash of tamarind pulp during simmering. Both are traditional Bengali souring agents that complement the absence of onion and garlic.
- To infuse the curry with subtle aroma, temper the hot oil with a pinch of nigella seeds (kalo jeere) and a couple of fresh green chilies before adding your tomato puree and spices. This small step gives the curry an authentic Bengali touch.
- Leftover curry can be gently reheated the next day. Try shredding the fish and mixing it with leftover rice for a quick, flavorful Bengali-style fish bhorta (mash) or stuffed paratha filling.
Expert Tips
- For a smoother curry, blend the tomato puree before adding it to the pan. This will create a richer, more velvety sauce.
- Adjust the amount of green chilies to your preferred level of spice. Start with a small amount and add more if needed.
- Serve this Bengali fish curry with steamed rice, roti, or naan bread for a complete and satisfying meal.
Storage Instructions
- Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
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Recipe Nutrition
Calories: 84kcalFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 1140mg
Geeta Biswas
Articles: 919
5 Comments
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This looks amazing! Thanks for sharing.
This looks so inviting! I’m eager to try it.
This looks divine! Can’t wait to make it.
Looks so good! Can’t wait to try it.
This is so tempting! Can’t wait to cook it.