Bengali Fish Curry
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Ingredients
- 4 pieces fish (such as Rohu, Katla, or Hilsa)
- 2 onions thinly sliced
- 2 tomatoes chopped
- 2-3 green chilies slit
- 2 teaspoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon mustard seeds
- 2-3 tablespoons mustard oil
- Salt to taste
- Fresh coriander leaves for garnish
- Water as needed
Instructions
- 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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