Ingredients:
- 500g fish (any white fish such as tilapia, cod, or haddock), cut into medium-sized pieces
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit lengthwise
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp garam masala powder
- Salt to taste
- 3 tbsp mustard oil
- 1 cup water
- Fresh coriander leaves for garnish
Instructions:
Clean the fish thoroughly and marinate with salt and turmeric powder. Keep it aside for 10 minutes.
Heat mustard oil in a pan and fry the fish pieces until lightly browned on both sides. Remove and keep aside.
In the same pan, add the chopped onions and sauté until they turn translucent.
Add ginger paste, garlic paste, green chilies, and sauté for a minute.
Add the chopped tomatoes and cook until they are soft and mushy.
Add turmeric powder, cumin powder, coriander powder, red chili powder, garam masala powder, and salt. Mix well and cook for 2-3 minutes.
Add 1 cup of water and bring it to a boil. Reduce the heat and let it simmer for 5-7 minutes.
Add the fried fish pieces to the gravy and cook for another 5-7 minutes or until the fish is cooked through.
Garnish with fresh coriander leaves and serve hot with steamed rice.
Enjoy your delicious Bengal-style fish curry!
Pro Tips:
Choose the right fish: Use any firm white fish that can hold its shape when cooked, such as tilapia, cod, or haddock. Avoid using delicate fish like sole or flounder, which may break apart during cooking.
Marinate the fish: Marinating the fish with salt and turmeric powder not only adds flavor but also helps to firm up the fish and prevents it from falling apart while cooking.
Fry the fish: Frying the fish until lightly browned on both sides helps to seal in the juices and adds texture and flavor to the curry.
Use mustard oil: Mustard oil is a traditional ingredient used in Bengali cooking and gives the curry its distinct flavor. If you don't have mustard oil, you can use any other vegetable oil instead.
Saute the onions and tomatoes: Saute the onions and tomatoes until they are soft and mushy to create a flavorful base for the curry.
Use fresh spices: Using fresh spices, especially ginger and garlic, will add a burst of flavor to the curry.
Adjust the seasoning: Adjust the seasoning to your taste by adding more or less of the spices, salt, and chili powder.
Let it simmer: Let the curry simmer on low heat for a few minutes to allow the fish to absorb the flavors of the gravy.
Garnish with fresh coriander leaves: Garnish the curry with fresh coriander leaves for a pop of color and flavor.