Bengali Fish Curry is a classic dish that hails from the eastern region of Bangladesh. This recipe is an explosion of flavors and textures that will tantalize your taste buds. The fish is marinated in a mixture of turmeric, red chili powder, and salt before being fried to perfection. The spices used in the curry give it a unique and aromatic flavor that is complemented by the sweetness of the tomatoes and the heat of the green chili. This dish is a perfect blend of simplicity and complexity, making it an excellent choice for any occasion. So, put on your apron, grab your ingredients, and get ready to indulge in this mouth-watering Bengali Fish Curry.
500g fish fillets (any firm white fish will work)
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
2 tbsp mustard oil
1 onion, finely chopped
2 garlic cloves, minced
1-inch piece of ginger, grated
1 tsp cumin powder
1 tsp coriander powder
1 tomato, chopped
1 green chili, sliced
1/2 cup water
Coriander leaves for garnish
Wash and clean the fish fillets. Cut them into 2-inch pieces and marinate with turmeric, red chili powder, and salt. Keep aside for 15 minutes.
Heat mustard oil in a pan and fry the fish pieces until golden brown. Remove from the pan and keep aside.
In the same pan, add chopped onions and sauté until they turn translucent.
Add minced garlic and grated ginger, and sauté for another minute.
Add cumin powder and coriander powder, and stir for 30 seconds.
Add chopped tomatoes and green chili, and cook until the tomatoes are soft and mushy.
Add water and salt to taste. Cover the pan and let it simmer for 5-7 minutes.
Add the fried fish pieces to the pan and let it cook for another 5 minutes.
Garnish with coriander leaves and serve hot with steamed rice.
Enjoy your Bengali Fish Curry!