Bengali fish curry

Pranav Shah
Pranav Shah|
Last updated on Jan 9th
Staple food in Bengal. My favourite!
  • Prep Time0Minutes
  • Cooking Time45Minutes
  • Serves4people

Recipe Ingredients

  • fish (of your choice) 500 grams
  • red chilli powder 1 tsp
  • turmeric powder 1/2 tsp
  • 2 tomatoes chopped
  • cloves 2-4
  • cinnamon 1 stick (around 1/2 to 1 inch)
  • coriander-cumin seeds powder 1 tsp
  • onions 1 (large)
  • curds (dahi) 1 cup
  • mustard seeds 1/2 tsp
  • cloves 2
  • cardamom 2
  • salt to taste
  • mustard oil 3 tbsp
  • green chillies 3-4

Recipe Preparation

  1. Roast and grind together cloves, cinnamon, cardamom and cumin and keep aside. Clean and cut fish into 1-inch thick steak.
  2. Grind togther the chillies, turmeric and salt. Smear the fish with ground spices and then shallow fry for 2 mins and keep aside.
  3. Grind together the chilli powder, roasted spices, mustard seeds and half of the sliced onions.
  4. Heat oil to a smoking in a wok. Put the garlic cloves and onion and fry them, add the ground spices to this and fry together. Add the sliced tomates and saute till they are cooked.
  5. Add well beaten curd, simmer for 10-15mins. Add the fried fish and cook and cover again for 15mins.
  6. Serve hot garnished with chopped coriander leaves.
My Tip: Add ginger paste to add more flavors to the curry