BENGALI FISH CURRY
Updated: Jun 1
A punchy and flavourful Bengali fish curry
My Bengali roots call out to me every now and then, and it's easy to answer the call with this simple fish curry recipe. I may not live in Bengal (or even in India) but this recipe has travelled well to Australian shores. I've experimented with a few different types of fish, and every time this curry has delivered.
Fish: 1 kilo (use any white fish of your choice - I like the convenience of boneless fillets)
Mustard seeds: 1 tsp
Tomato: 1 medium, chopped fine
Green chillies: 2, slit down the middle (take seeds out to make them less hot)
Turmeric powder: 1.5 tsp for curry, 1 tsp for marinade
Red Chilli powder: 1 tsp for curry, 1 tsp extra for marinade
Coriander: chopped fine, to garnish
Mustard oil: as required for frying + 1 tbsp for the curry (I use oil leftover from frying the fish)
Salt: to taste
Water: as required
Cut the fish into medium size pieces. Pat them dry.
Marinate the fish pieces with a little bit of turmeric powder, red chilli powder and salt. Rub the spices into the fish pieces and let them sit for 30 minutes.
Heat mustard oil in a frying pan.
Shallow fry the fish pieces in batches (about 2-3 minutes on each side). Make sure the oil is nice and hot. Keep the fried fish aside.
In another pan, sauté mustard seeds in 1tbsp of mustard oil.
After they sputter add the slit green chillies.
Add the tomatoes and cook till the tomatoes turn into a mushy paste.
Add the turmeric and red chilli powder and mix well, cooking the spices till the oil comes away in the pan. Add a little water at a time and keep cooking the spices to deepen the flavour.
Add 1-2 cups of water, and stir well to form a thin gravy. This curry has a thin consistency, and there should be enough gravy for the quantity of fish fried.
Taste for salt and add as needed.
Add the fried fish pieces to the gravy and cook for 2 more minutes, then turn off the heat.
Garnish with fresh coriander.
Serve with white rice.
P.S. If you find that the curry is a little bit too spicy for your liking, add a tiny bit of sugar to cut the heat. It also adds to the flavour :)