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
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!
How to make Panch phoron
- 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
- This curry tastes amazing with steaming hot white rice.
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