Fish Curry Originating from West Bengal and Bangladesh, fish curry, a traditional
Bengali dish, involves marinating fish, typically freshwater varieties like rohu, Katla, or hilsa, with turmeric, salt, mustard oil, onions, ginger, garlic, tomatoes, green chilies, and spices. Cooks then fry the fish until lightly golden brown before sautéing it in a separate pan with mustard oil, onions, ginger, and garlic. The mixture cooks until the oil separates, and then they add water to create a thin gravy.
Numerous variations of fish curry exist based on regional preferences and family recipes, with some incorporating additional ingredients like potatoes, eggplant, or cauliflower. The spicing can also vary, with some recipes having milder flavors and others being more pungent.
People typically serve fish curry hot with steamed rice, a staple accompaniment in Bengali cuisine. The thin gravy melds flavors together, making it a comforting and satisfying meal. Bengali households often prepare fish curry for special occasions, festivals, and family gatherings due to its cultural significance. People consider it a comfort food that evokes nostalgia and a sense of home for those with Bengali roots.
Bengali dish, involves marinating fish, typically freshwater varieties like rohu, Katla, or hilsa, with turmeric, salt, mustard oil, onions, ginger, garlic, tomatoes, green chilies, and spices. Cooks then fry the fish until lightly golden brown before sautéing it in a separate pan with mustard oil, onions, ginger, and garlic. The mixture cooks until the oil separates, and then they add water to create a thin gravy.
Numerous variations of fish curry exist based on regional preferences and family recipes, with some incorporating additional ingredients like potatoes, eggplant, or cauliflower. The spicing can also vary, with some recipes having milder flavors and others being more pungent.
People typically serve fish curry hot with steamed rice, a staple accompaniment in Bengali cuisine. The thin gravy melds flavors together, making it a comforting and satisfying meal. Bengali households often prepare fish curry for special occasions, festivals, and family gatherings due to its cultural significance. People consider it a comfort food that evokes nostalgia and a sense of home for those with Bengali roots.
Here's a basic recipe to make Fish curry:
- 500 grams of fish (such as Rohu, Katla, or any other freshwater fish)
- 2 medium-sized potatoes, peeled and cut into chunks
- 2 medium-sized tomatoes, chopped
- 2 onions, finely chopped
- 2-3 green chilies, slit lengthwise
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated or finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 bay leaf
- 2-3 tablespoons mustard oil (you can substitute with any other cooking oil)
- Salt to taste
- Fresh coriander leaves for garnish
- Water
Instructions:
- Clean the fish thoroughly under running water and pat dry with a paper towel. Marinate the fish with a pinch of salt and turmeric powder. Let it sit for about 15-20 minutes.
- Heat mustard oil in a deep-bottomed pan or kadhai over medium heat. Once the oil is hot, gently slide in the fish pieces and fry them until golden brown on both sides.
- In the same pan, add a bit more oil if needed. Add bay leaf, sliced onions, minced garlic, and grated ginger. Sauté until the onions turn translucent and the raw smell of ginger and garlic disappears.
- Add the chopped tomatoes and green chilies. Cook until the tomatoes turn soft and mushy.
- Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook the masala for a couple of minutes until the oil starts separating from the masala.
- Add the potato chunks and sauté for a few minutes until they are lightly fried.
- Pour in enough water to make gravy, about 2-3 cups depending on how thick you want the gravy to be. Please bring it to a boil.
- Once the gravy starts boiling, reduce the heat to low and gently slide in the fried fish pieces. Cover and cook for 10-15 minutes or until the potatoes are cooked and the fish is tender.
- Check for seasoning and adjust if needed. Turn off the heat.
- Garnish with fresh coriander leaves and serve hot with steamed rice.