My Bengali Fish Curry with Rice
A vibrant, tangy fish curry from Bengal, best served with fluffy rice.
⏱️ 50 min🍽️ Serves 1
🔥 480 kcal💪 35g protein🍚 45g carbs🥑 18g fat🌾 5g fibreper serving
📲 Share
servings
🎬 Watch Sanjeev Kapoor Khazana make it
Ingredients
- 🐠500 g rohufish fillets
- 🧅2 onions, finely chopped
- 🍅2 tomatoes, pureed
- 🧄1 tbsp ginger-garlic paste
- 💛½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🤎1 tsp cumin powder
- 🌿½ tsp coriander powder
- 🌻2 tbsp mustard oil
- 🍚1 cup basmati rice
- 🌶️2 green chilies, slit
- 🌿¼ cup fresh coriander, chopped
- ⚫½ tsp mustard seeds
- 🧂 salt, to taste
Pro tips
- For a richer flavor, use whole mustard seeds and grind them into a paste with a little water.
- Adjust the amount of green chilies and red chili powder to your preferred spice level.
- Don't overcook the fish; it can become dry. A gentle simmer is key.
- A squeeze of lime juice at the end can brighten the flavors further.
Method
- 1Wash and pat dry the fish fillets. Marinate with a pinch of salt and turmeric powder for 10 minutes.
- 2Heat mustard oil in a pan. Lightly fry the fish fillets until golden brown on both sides. Remove and set aside.
- 3In the same oil, add mustard seeds and let them splutter. Add chopped onions and sauté until translucent.
- 4Stir in ginger-garlic paste and green chilies. Cook for 2 minutes until fragrant.
- 5Add tomato puree, red chili powder, cumin powder, coriander powder, and the remaining turmeric powder. Cook, stirring occasionally, until the oil separates from the masala.
- 6Pour in about 1.5 cups of water, bring to a boil, and season with salt. Gently add the fried fish fillets.
- 7Cover and simmer for 8-10 minutes until the fish is cooked through and the gravy thickens slightly.
- 8Meanwhile, cook the basmati rice according to package directions until fluffy.
- 9Garnish the curry with fresh chopped coriander leaves.
- 10Serve the Bengali Fish Curry hot with steamed basmati rice.