Bengal Fish Curry

I make Bengal fish curry often, not only because it’s scrumptious, but also the very fact that fish combined with onion, tomatoes, ginger, garlic and turmeric makes it a  healthy dish. This recipe is all about lightly fried fish fillets cooked in a delectable rich sauce of tomato and onion. Although the fiery red color of this dish makes you think twice before you eat it, let me assure you it’s not spicy at all.

More Fish Curry Recipes

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• Classic Spicy Fish Curry – Kerala Style
• Fish in Roasted Coconut Sauce | Varutharacha Meen Curry
• Easy Indian Seafood Curry
• Brazilian Fish Stew | Moqueca
• Malabar Fish Roast
• Meen Mappas

Bengal Fish Curry

Bengal style fish curry.

5 from 42 votes

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Course: Seafood

Cuisine: Bangali

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Author :Nish Kitchen

Servings 4

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Ingredients

Marinate and fry fish:

• ▢ 1 kg fish cut into cutlets (I used king fish)
• ▢ ½ teaspoon ground turmeric turmeric powder
• ▢ Salt to taste
• ▢ 1 tablespoon mustard oil

Cook potatoes:

• ▢ 3 large potatoes peeled and cut into large cubes
• ▢ ½ teaspoon ground turmeric turmeric powder
• ▢ Salt to taste
• ▢ 2 small eggplants sliced (optional)

Onion paste:

• ▢ 1 large onion roughly chopped

Fish curry:

• ▢ 1 tablespoon mustard oil
• ▢ 1 teaspoon cumin seeds
• ▢ 1 bay leaf
• ▢ 3 cardamom pods
• ▢ 1 tablespoon minced ginger ginger paste
• ▢ 1 tablespoon minced garlic garlic paste
• ▢ 1 green chili sliced
• ▢ 2 tablespoon tomato paste tomato purée
• ▢ ½ teaspoon ground turmeric turmeric powder
• ▢ 1 teaspoon ground coriander coriander powder
• ▢ 5 tablespoon yogurt
• ▢ 1 cup water

Instructions

Marinate and fry fish:

• Coat fish with ground turmeric. Season with salt. Marinate for 30 minutes in the refrigerator.
• Heat 1 tablespoon oil in a large frying pan. Add fish. When one side is browned, flip over to brown the other side. Drain on an absorbent paper towel. Set aside.

Cook potatoes & eggplants (if using):

• Marinate potatoes and eggplants (if using) with ground turmeric. Season with salt.
• Add potatoes to the same pan used for frying fish. Shallow fry until both sides are brown. Drain on an absorbent paper towel. Set aside.
• If you are using eggplants, fry eggplants and set aside.

Onion paste:

• Place onions in a food processor. Grind to a smooth paste. Set aside.

Fish curry:

• Heat oil in a large frying pan over medium-high heat. Add cumin seeds, bay leaf and cardamom pods. Sauté, stirring constantly, for a minute or until fragrant. Add onion. Sauté, stirring occasionally, for 1-2 minutes or until slightly browned.
• Add ginger, garlic and green chilies. Sauté, stirring occasionally, for 1-2 minutes or until fragrant. Add tomato paste. Sauté, stirring occasionally, for 1 minute.
• Add ground turmeric and ground coriander. Sauté, stirring, for a minute or until fragrant. Add yogurt. Stir to combine. Simmer 2-3 minutes or until oil separates.
• Stir in potatoes and eggplants (if using). Pour water. Stir to combine. Cook, covered, for 2-3 minutes or until potatoes are tender. Add fried fish. Stir gently. Cook, covered, for 5 minutes or until fish is cooked through and sauce is slightly thickened.

Nutrition

Serving: 1g | Calories: 624kcal | Carbohydrates: 86g | Protein: 92g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Cholesterol: 206mg | Sodium: 201mg | Fiber: 13g | Sugar: 15g

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