Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Bengali Fish Curry

Traditional 30. Bengali Fish Curry recipe

🧺 Ingredients

• 500g medium fish pieces (hilsa/ilish or rohu)
• 3 tbsp mustard oil
• 1 medium onion, sliced
• 1 tbsp ginger-garlic paste
• 150g tomatoes, crushed
• 2-3 green chillies, slit
• 1 tbsp fresh coriander leaves, chopped
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp coriander powder
• 1.5 cups water
• Salt to taste

👩‍🍳 How to make Bengali Fish Curry

1. Heat oil (2 mins, high): Mustard oil shimmering.
2. Add paste (1 min, medium): Stir in ginger-garlic paste until raw smell gone.
3. Add tomatoes (2 mins, medium): Add crushed tomatoes, cook until they break down.
4. Add spices (1 min, medium): Dust turmeric, chilli powder, coriander powder. Stir 60 secs.
5. Add water and chillies (2 mins, high): Pour water, add green chillies, bring to boil.
6. Add fish (10 mins, medium): Gently place fish pieces into boiling water. Return to simmer. Cover partially, simmer 8-10 mins until fish is cooked through (flesh flakes with fork), but pieces still hold together. Over-cooking breaks fish into shreds.
7. Finish (1 min, low): Taste and adjust salt. Add coriander leaves.

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