Authentic Bengali Fish Curry Recipe
25 minutes
734 reads
About Authentic Bengali Fish Curry Recipe
Dive into the rich flavors of Bengal with this authentic Fish Curry recipe. This comforting dish showcases succulent fish simmered in a vibrant, aromatic sauce, bursting with the unique flavors of mustard oil, onion seeds, and warming spices. Perfect for a weeknight meal or a special occasion.This recipe is a celebration of traditional Bengali cuisine, offering a balanced and healthy meal packed with protein and essential nutrients. The detailed instructions guide you through each step, ensuring a delicious and authentic result every time.Prepare to be transported to the heart of Bengal with every spoonful of this flavorful and satisfying curry. Serve hot with steamed rice for a truly unforgettable culinary experience.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Fish & Marinade
- 250 gm Fish Fillets cod, tilapia, or similar, cut into bite-sized pieces, white
- 1 tsp Turmeric Powder haldi
- 1 tsp Salt adjust to taste
Aromatics & Spices
- 1 tsp Mustard Oil
- 1/2 tsp Mustard Seeds radhuni, black
- 2 tbsp Onion Paste
- 2 tbsp Ginger-Garlic Paste
- 2 tbsp Chili Paste hari mirch; adjust to your spice preference, green
Other Ingredients
- 1/2 cup Tomato Paste
- 1 cup Water
- 1 tbsp Coriander chopped, for garnish (optional)
Instructions
Marinate the Fish
- Marinate the fish fillets with turmeric powder and salt for at least 15 minutes. Heat 1 tbsp of mustard oil in a pan and gently fry the marinated fish until lightly browned. Set aside.
Prepare the Curry
- Heat the remaining 1 tbsp of mustard oil in a pan or pot. Add the black mustard seeds and let them splutter. Add the onion paste, ginger-garlic paste, and green chili paste. Stir continuously for 2-3 minutes until fragrant.
- Add the tomato paste and stir well, cooking for another 2-3 minutes. Pour in the water and bring to a simmer. Reduce heat and allow to simmer for 5-7 minutes, allowing the flavors to meld.
- Gently add the fried fish to the simmering curry. Cook for another 5 minutes, or until the fish is heated through and the sauce has thickened slightly. Do not overcook.
Serve
- Garnish with fresh cilantro (optional) and serve hot with steamed rice. Enjoy!
Recipe Notes
Expert Tips for the Perfect Bengali Fish Curry
- For a richer flavor, use a combination of mustard oil and vegetable oil.
- Adjust the amount of green chili paste to control the spice level according to your preference.
- If you prefer a thicker curry, simmer it for a longer time or add a slurry of cornstarch mixed with water.
- Adding a squeeze of lemon juice at the end brightens the flavors and adds a touch of acidity.
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Recipe Nutrition
Calories: 231kcalCarbohydrates: 2gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 1gSugar: 1g
Geeta Biswas
Articles: 919
4 Comments
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What a delicious recipe! Thanks for posting.
What a great recipe! Thanks for sharing.
This is awesome! Can’t wait to cook it.
Looks incredible! Thanks for the details.