Bengali Spiced Fish Curry

Ingredients

• 500g (1.1 lb) boneless fish fillets (such as Rohu or Hilsa) 500g (1.1 lb) boneless fish fillets (such as Rohu or Hilsa)
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat mustard oil in a deep pan over medium heat.
2. 2.
   Add cumin seeds and let them splutter.
3. 3.
   Add chopped onions and sauté until golden brown.
4. 4.
   Add ginger paste and garlic paste, and cook for a minute.
5. 5.
   Add tomato puree and cook until the oil separates.
6. 6.
   Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
7. 7.
   Add slit green chilies and cook for a minute.
8. 8.
   Gently place the fish fillets into the pan, ensuring they are coated with the spice mixture.
9. 9.
   Pour enough water to cover the fish and bring it to a boil.
10. 10.
    Reduce the heat to low, cover the pan, and simmer for 10-15 minutes or until the fish is cooked through.
11. 11.
    Garnish with fresh coriander leaves.
12. 12.
    Serve hot with steamed rice or rotis.

Treat your ingredients with care...

• Fish fillets — Ensure that the fish fillets are fresh and of good quality. If using frozen fillets, thaw them completely before cooking to ensure even cooking and better texture.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a few extra green chilies.
• If you prefer a thicker curry, you can blend a small portion of the cooked fish with the gravy to create a thicker consistency.
• Adding a squeeze of lemon juice just before serving enhances the flavors of the curry.
• Experiment with different types of fish to find your favorite variation of this dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Bengali Spiced Fish Curry hot with steamed rice or warm rotis. Accompany it with a side of sliced onions and a wedge of lemon for an authentic Bengali dining experience.

Presentation advice

Garnish the curry with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Bengali-style serving dish or a deep bowl to showcase the vibrant curry.