Bengali Fish curry (Authentic)

Kapoor Sanjeev, June 3, 2014

West Bengal is the land of bhaat(Rice) and maach(Fish) (Bengali Fish curry ). These two dishes are a staple in almost every Bengali household. Bengal is blessed with a number of rivers and thus fish become part of the daily diet of every Bengalis.

Although  rohu, koi,and  pabda are the common varieties, there are around 40 different varieties of fresh water fishes that are used. Hilsa is the most sought after fresh water fish and is known as Queen of the fish in Bengal. Hilsa is bought during festivals and special occasions.

This recipe of Bengali Fish curry here is to prepare any fresh water fish fillets.

Bengali fish curry

Bengali fish curry

Bengal Fish curry (Authentic)
 
Author:
Recipe type: Side dish
Cuisine: Indian
Serves: 8 pieces
Prep time:
Cook time:
Total time:
 
An authentic Bengali Fish curry.
Ingredients
  • Lemon juice 2 tbsps.
  • Mustard oil for frying
  • Salt as per requirement
  • 8 fish fillets
  • 1 tablespoon red chilli powder
  • 4 red chilly whole
  • 1 teaspoon mustard paste
  • 1 teaspoon turmeric powder
  • 4 green chillies slit
  • 2 tablespoon coriander powder
  • 1 tablespoon garlic paste
  • 1 teaspoon mustard seeds
  • 1 medium sized bay leaf
  • 2 cup onions chopped
  • 1 tablespoon ginger paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon black cumin seeds (kalonji)
Instructions
  1. Clean the fish fillet and drain it to remove excess water. Marinate it for 30 minutes with lemon juice salt and turmeric.
  2. Take the frying pan, add 1 tablespoon of oil and fry the fish slightly till it is light brown on both the sides
  3. In a pan, heat the oil, splutter the mustard seeds add whole dry Red Chillies, Kalonji and bay leaf and and fry it till it is brown.
  4. Add Ginger and garlic paste into it and saute it till the raw smell is gone.
  5. Add onion into it and saute it for a while till it is light brown.
  6. Add red chilli powder, mustard paste, turmeric powder and coriander powder in to it and fry the masala till the oil separates out. Make sure the masala is not black.
  7. Add the fried fish, enough of water(2 cups) and adjust the salt.Boil the mix, so that fish is cooked properly and have enough gravy left( adjust the quantity of water accordingly)
  8. Fish curry is ready and garnish it with slit green chilly and coriander leaves.
Notes
Taste of the fish increases on time once the curry is made. So keep the fish curry for at least 1 hour before consumption.

Fish curry is best wiht steamed white rice.
Nutrition Information
Serving size: 4 pieces Calories: 233 Carbohydrates: 17g Protein: 34g

 

Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Kerala Fish Curry | Kottayam style Mothers recipeKerala Fish Curry | Kottayam style Mothers recipe Whenever I go to my home, My mother prepares the best Kerala Fish Curry for me and it will be waiting for me for my first meal at home. The taste of the fish curry is so great and thus I […]
  • Bhindi Do Pyaza | Bhindi Do Pyaza recipeBhindi Do Pyaza | Bhindi Do Pyaza recipe Bhindi Do Pyaza or Dopiaza in persian means two onions. Onion is added both while cooking and even garnishing. Dopiaza this can be prepared with Meat, Paneer or mushroom or for the sake […]
  • Matar Paneer Masala | Matar Paneer RecipeMatar Paneer Masala | Matar Paneer Recipe Indian dishes are considered as one of the most delicious and palatable cuisines on a global level. The blend of spices and the concoction of vegetables and their combination is certainly […]
  • Cashew Fish MasalaCashew Fish Masala Serving size of Cashew Fish Masala :4 Ingredients to prepare Cashew Fish Masala Fish : half kg Oil :1 one tablespoon Onion: 4 Ginger paste: one teaspoon Jeera powder :half […]
  • Great Indian Breakfast, Healthy Breakfast35 Great Indian Breakfast recipe ideas (Healthy Breakfast) Great Indian Breakfast recipe ideas (Healthy Breakfast): India is blessed with diversity in many aspects, so is its food habits. Here is a list of Indian Breakfast Indians savor and start […]
  • Paneer Butter MasalaPaneer Butter Masala Can you believe that Paneer butter masala is one of the top five side dish ordered in hotels in North India? Paneer butter masala is a dish, which Cubes of paneer cooked in a tangy rich […]
  • Best Indian Chicken Recipes35 Best Indian Chicken Recipes – Step by Step Indian Chicken curry has a good number of fan following in western countries. Unlike their bland counterparts in west, Indian chicken dishes are well known for its spiciness as well […]
  • Patra Ni Machch- yummyrecipes.oneshot.inPatra Ni Machchi – Fish in Green Chutney Steamed in a Banana Leaf Serving Size: 4 Ingredients:  6 pomfret steaks 1 fresh coconut grated fine 3 green chillies 1 small bunch coriander leaves, (approximately 100 gms/ 0.22 lbs) roots cut off and […]
  • Paneer Makhani recipe | How to prepare Paneer MakhniPaneer Makhani recipe | How to prepare Paneer Makhni Batons of paneer or Indian cottage cheese simmered in satin smooth tomato gravy accentuated with aromatic kasoori methi. Paneer Makhani is a rich dish with a dash of cashew(optional) and […]
  • Aloo BhindiAloo Bhindi | How to make Aloo Bhindi Aloo Bhindi is a common side dish in North India.There are many ways to prepare Aloo bhindi. I have added the best and easy recipeof Aloo bhindi. Aloo bhindi can be used as a side dish for […]
  • Achari PaneerAchari Paneer | How to make Achari Paneer Paneer dishes are good if the preparation is rich and bit spicy. Achari recipe is a great paneer dish where a blend of spices mixed in slightly sour curd which give a rich taste. […]
  • Suran ki subji | Chenna erissary | Chena pirattuSuran ki subji | Chenna erissary | Chena pirattu Elephant foot yam ( for preparing Chena pirattu ) is other wise know as jimikand or suran in Marathi and Hindi, oal in Bengali, suvarna gedde in Kannada, Chenai kizhangu in Tamil, chena in […]

,,,,,,,,,,,,,,,,,,