Fish Curry, BENGALI
A Bengali meal without fish is incomplete. Fishes are prepared in the most nutritious as well as delicious way to complement any daily Bengali meal or occasion.
Recipe Details:
Servings: 4 People
Cooking recipe time in minutes: 90
Difficulty level: Medium
Cooking Recipe Ingredients:
2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets8
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)
Cooking recipe preparation instructions:
1. Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt. Keep aside for 30 minutes.
2. In a pan heat 1 tbp oil, shallow fry marinated fish from both sides until slightly browned. Keep aside.
3. Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
4. Mix in cut onion and stir fry until slightly brown in colour. Mix in mustard paste, red chilli powder, coriander powder and turmeric powder; stir fry masala until oil starts separating.
5. Adjust water and salt, bring to boil and then mix in shallow fried fish, garnish with green chilli slits on top.
6. Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
7. Garnish with finely chopped green coriander leaves.
