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
Meen Mulakittathu | Red Fish Curry Goan Fish Curry 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
Yield: 4 Bengal Fish Curry Print Bengal style fish curry. Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Ingredients Marinate and fry fish: 1 kg fish, cut into cutlets (I used king fish) 1/2 tsp ground turmeric (turmeric powder) Salt to taste 1 tbsp mustard oil Cook potatoes: 3 large potatoes, peeled and cut into large cubes 1/2 tsp ground turmeric (turmeric powder) Salt to taste 2 small eggplants, sliced (optional) Onion paste: 1 large onion, roughly chopped Fish curry: 1 tbsp mustard oil 1 tsp cumin seeds 1 bay leaf 3 cardamom pods 1 tbsp minced ginger (ginger paste) 1 tbsp minced garlic (garlic paste) 1 green chili, sliced 2 tbsp tomato paste (tomato purée) 1/2 tsp ground turmeric (turmeric powder) 1 tsp ground coriander (coriander powder) 5 tbsp 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 tbsp 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 Information Yield 4 Serving Size 1 Amount Per Serving Calories 624Total Fat 26gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 206mgSodium 201mgCarbohydrates 86gFiber 13gSugar 15gProtein 92g © Nish Kitchen Cuisine: Bangali / Category: Seafood Like this Bengal fish curry recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
