Bengali Fish Curry is a world popular curry from Bangladesh. I ate this curry many time cooked by my Bengali friend living in Sher Shah Colony Karachi at least 20 years back. It is cooked in mustard oil and served with boiled rice.
Ingredients:
For Marination:
For Curry:
Procedure:
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| Bengali Fish Curry |
- Fish pieces 1 kg
- Mustard oil for frying
For Marination:
- Yoghurt 1-2 tablespoon
- Lemon juice 1 tablespoon
- Haldi powder 1/4 teaspoon
- Mustard powder 1 tablespoon
- Salt 1/2 teaspoon
- Cumin seed 1/2 teaspoon
For Curry:
- Mustard oil 1 cup
- Onion chopped 1-2
- Tomatoes chopped 2-3
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Yoghurt beaten 1/2 cup
- Green Chillies trimmed 3
- Fresh Coriander leaves for garnish
- Salt to taste
- Red chilli powder 1 teaspoon
- Haldi powder 1/4 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1/2 teaspoon
- Mustard powder 2 teaspoon
- Caraway whole 1 teaspoon
- Bay leaves 2
- Red Chillies whole 2-3
Procedure:
- Thoroughly wash and prepare the fish pieces for marination.
- Mix together marination ingredients and apply over fish pieces.
- Keep aside for 1 hour.
- Then fry marinated fish pieces in hot mustard oil and keep aside.
- Now in another pan take 1 cup mustard oil.
- Heat oil and add onion, fry till golden.
- Now add ginger garlic paste and fry for 1 minute.
- Then add tomatoes, yoghurt , green chillies and spices, and fry for another 5-6 minutes.
- Now add fried fish pieces carefully to avoid breakage of fish pieces.
- Cook on low heat for 5-8 minutes with shaking of cooking pan.
- Garnish with fresh coriander leaves and simmer for 3-5 minutes.
- Serve hot with boiled rice.
