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Bengali Mustard Fish Curry
On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. He shared his very popular Bengali Fish Curry recipe with us. Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process.
Ingredients
- Fish (firm variety) – ½ lb (approx 500 g) – cleaned
- Turmeric Powder – ¼ tsp
- Salt – ¼ tsp
- Mustard Oil – 3 Tbsp
- Onion – ½ large
- Tomato – ½ large
- Garlic – 7 to 8 large cloves
- Green Chilies – to taste
- Mustard Seeds – 1 Tbsp
- Cumin Powder – ¼ tsp
- Red Chili Powder – ¼ tsp or to taste
- Turmeric Powder – ¼ tsp
- Salt – ½ tsp
- Hot Water – 1½ cups
- Cilantro (Coriander Leaves) – for garnishing
Instructions
- Marinate Fish for 10 minutes with ¼ tsp of Turmeric Powder and ¼ tsp Salt.
- In a grinder or blender, form a paste of Onion, Tomato, Garlic, Green Chilies and Mustard Seeds.
- Heat Mustard Oil in a pan and fry the fish for 1 minute on each side. Remove onto a paper towel lined plate and keep aside.
- In the same oil, add ground paste, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt. Mix well, cover and cook for 2-3 minutes.
- Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
- Add Fish back in and coat it with the mixture.
- Add hot Water and gently stir.
- Cover and cook for 5-7 minutes.
- Garnish with Cilantro and serve hot with Rice or Chapati.
