Bengali Fish Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g fish fillet (s) from snakehead fish, pikeperch or other waxy fish
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ salt
- 2 tablespoon oil (mustard oil)
- 1 onion (s)
- 1 tomato (s)
- 8 cloves garlic
- Chilli pepper (s), green
- 1 teaspoon mustard seeds
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ salt
- 300 ml water, hot
- 1 bunch coriander greens, chopped
Print Recipe
Pin Recipe Instructions
- Remove bones from the fish fillets, cut into portions and sprinkle with half a teaspoon of turmeric and salt each. Massage in and let rest for ten minutes.
- Use a hand blender to puree the onion, garlic cloves, tomato, chilli peppers, mustard seeds, salt, turmeric and cumin to a paste.
- Heat the mustard oil very strongly until it starts to smoke and briefly fry the pieces of fish in it on both sides. Remove from the pot and drain on kitchen paper.
- Cook the spice paste covered in the frying oil for two to three minutes. Remove the lid and continue cooking until the oil begins to separate. Put the fish pieces back in the pot or pan and turn them several times so that they are evenly covered with the seasoning paste.
- Add the hot water and stir gently. Cover and leave to stand on a low flame for five to ten minutes.
- Sprinkle with chopped coriander to serve.
- We had lemon rice with it. Chapati bread also goes well.
- Mustard oil is often classified as unsuitable for human consumption. Accordingly, the product is often marked as for external use only in Europe and the USA. However, in India and especially in Bengal, it is a staple ingredient. If you have concerns, you can mix some mustard powder and mustard seeds in normal vegetable oil instead.
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