Name: How to make a simple Bengali fish curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Fish…7 pieces (I used Tilapia, you can use any fish of your choice); Tomatoes…2 large (chopped); Coriander leaves…2 tbsp. (finely chopped); Turmeric powder…1/2 tsp.; Coriander powder…2 tsp.; Red Chilli powder…1 tsp.; Panch Phoron…1/2 tsp.; Dried red chillies…2; Mustard oil…4 tbsp.; Salt…to taste; Mix equal quantities of; Cumin seeds; Fennel seeds; Methi or Fenugreek seeds; Kalonji or Onion seeds; Mustard seeds; Use as much as you need and store the rest in an air tight container

This Bengali Fish Curry has no onion, garlic or ginger. Its a simple preparation and yet tastes delicious!

How to make a simple Bengali fish curry

Author: Nupur Bhattacharya Cuisine:Indian, Bengali Courses:Lunch, Dinner Recipe Keys: Dairy Free Gluten Free

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:4 servings

Description

Something that is special about Bengali fish curry is that they are made with just a few ingredients but taste delicious! Just like this recipe!

Ingredients

Fish…7 pieces (I used Tilapia, you can use any fish of your choice)

Tomatoes…2 large (chopped)
Coriander leaves…2 tbsp. (finely chopped)
Turmeric powder…1/2 tsp.

Coriander powder…2 tsp.
Red Chilli powder…1 tsp.
Panch Phoron…1/2 tsp.

Dried red chillies…2
Mustard oil…4 tbsp.
Salt…to taste

How to make Panch phoron

Mix equal quantities of
Cumin seeds
Fennel seeds

Methi or Fenugreek seeds
Kalonji or Onion seeds
Mustard seeds

Use as much as you need and store the rest in an air tight container

Instructions

Set a pan on medium heat and add enough oil to cover the base of the pan
You can use any fish for this preparation just make sure to coat them with some salt and turmeric before pan frying them. You will be amazed at the amount of flavor coating with turmeric and salt adds!

Try not to over fry the fish because even if it looks nice and crisp it’s going to turn out to be pretty dry
Add some more mustard oil to the same pan in which we fried the fish
Set the pan on medium heat and add panch phoron and dried red chillies

Next add turmeric powder directly into the oil. That makes a huge difference in flavor compared to adding it to the water
Next add coriander powder
Fry the spices for 10 to 15 seconds to bring out their flavor (make sure not to burn them)
next add in chopped tomatoes

Add approximately half a teaspoon of salt so the tomatoes start sweating faster
Give that a quick stir, place the lid on and let it cook for approximately five minutes or till the tomatoes get nice and soft and mushy
Once the tomatoes are soft, turn up the heat and keep stirring till all the liquid dries up and the tomato looks pasty

Add in one a cup of water and add in the red chili powder (it’s better to add red chili powder directly into water than to add it to oil because sometimes when you fry it in oil it turns bitter)
Place the lid on and let the gravy simmer for 2-3 minutes
Add salt as needed

Add all the fish in and make sure that the fish is coated nicely with the gravy
Place a lid on and cook this for just two minutes
Garnish with coriander leaves and one tablespoon of mustard oil

Video

Notes

This curry tastes amazing with steaming hot white rice.

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