Bengali Fish Curry
Bengali Fish Curry, also known as “Maach er Jhol” in Bengali, is a traditional dish from the Bengal region of India and Bangladesh. It is a flavorful and spicy fish curry made with a variety of spices, tomatoes, onions, and sometimes coconut milk. The dish typically features fish such as Rohu, Katla, or Hilsa, and is seasoned with mustard oil, cumin, turmeric, and other spices. It is often served with steamed rice or bread and is enjoyed by fish lovers for its delicious and aromatic flavors.
Ingredients
Method
- Heat mustard oil in a pan and add mustard seeds. Once they splutter, add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute.
- Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
- Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
- Add water to make a gravy consistency. Bring it to a boil.
- Gently add the fish pieces to the gravy. Cover and cook on low heat for about 10-15 minutes or until the fish is cooked through.
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice or bread.
- Enjoy!
Nutrition
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