Bengali cuisine is renowned for its rich and vibrant flavors, and one of its most beloved dishes is the mouthwatering “Bengali Delicious Curry Fish Recipe.” This traditional recipe embodies the essence of Bengal’s culinary heritage, combining succulent fish fillets with a medley of aromatic spices, mustard, and yogurt to create a curry that’s both luxurious and comforting.
With a perfect balance of heat, tanginess, and a hint of bitterness, this curry exemplifies the unique and unforgettable taste that Bengali cuisine is celebrated for. Join us on a culinary journey as we explore the steps to prepare this delectable Bengali Curry Fish that will undoubtedly leave your taste buds tingling with delight.
This dish is known for its rich and flavorful gravy, which is traditionally made with mustard oil and a mix of aromatic spices. It’s usually served with steamed rice for a wholesome meal.
Ingredients of Curry Fish Recipe:
For the Fish Marinade:
- 500 grams of fresh fish fillets (rohu, katla, or any firm white fish)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
For the Curry:
- 3 tablespoons mustard oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 2-3 green chilies, slit lengthwise
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 cup thick yogurt
- Salt to taste
- Fresh coriander leaves for garnish
- Water as needed
1. Marinate the Fish:
- Wash the fish fillets and pat them dry.
- In a bowl, mix the fish with turmeric powder, red chili powder, and salt. Ensure the fillets are coated evenly. Let it marinate for at least 20-30 minutes.
2. Prepare the Mustard Paste:
- Take 2 tablespoons of mustard seeds and soak them in a little water for about 30 minutes.
- After soaking, grind the mustard seeds into a smooth paste. You can add a green chili or two while grinding for extra flavor if you like.
3. Cook the Fish:
- Heat 3 tablespoons of mustard oil in a deep pan or kadai until it starts to smoke. Then reduce the heat to medium.
- Add the marinated fish fillets carefully and fry them until they turn golden brown on both sides. Remove them from the pan and set aside.
4. Prepare the Curry:
- In the same pan, add a bit more mustard oil if needed.
- Add the black mustard seeds and cumin seeds. Let them splutter.
- Add the chopped onions and green chilies. Sauté until the onions turn translucent.
- Add the ginger-garlic paste and sauté for a few more minutes until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- Now, add the turmeric powder, red chili powder, coriander powder, and cumin powder. Cook the spices for a couple of minutes until the oil separates.
- Stir in the mustard paste and cook for another 2-3 minutes.
- Reduce the heat and add the yogurt. Mix well and cook for a few more minutes until the oil separates again.
- Add water to achieve your desired consistency for the curry.
- Season with salt and garam masala. Stir well.
5. Finish the Dish:
- Gently slide the fried fish fillets into the curry.
- Simmer for 5-7 minutes on low heat, allowing the fish to absorb the flavors of the curry.
Garnish with fresh coriander leaves and serve your Bengali Fish Curry hot with steamed rice. Enjoy your delicious and authentic Bengali meal!