Bengali Fish Curry Recipe

Bengali Fish Curry Recipe
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This is one dish that completes a Bengali's day. The lovely spices that is added to the curry enhances the taste of the fish to such an extent that you tend to over eat.
Bengali Fish Curry Recipe
Difficulty Average
Rating 7.1 / 10 (26 votes)
Recipe Type Non Veg.
Serves 6
Calories Per Serving 235
  • Spice mix:
  • 2 tsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 2 Dried Hot Red Chiles
  • 2 Whole Cloves
  • 2 Green Cardamom Pods
  • 1-inch Cinnamon Stick
  • 1 kg Fish (cut into 1-1/2-inch pieces)
  • 3/4 tsp Ground Turmeric
  • 1/2 tsp Salt
  • 2 tbsp Canola Oil
  • 3/4 cup Onion (finely chopped)
  • 1 tsp Fresh Ginger (grated and peeled)
  • 1 Garlic Clove (minced)
  • 1 Bay Leaf
  • 1/4 cup Water
  • 1 tsp Salt
  • 1/2 tsp Sugar
  • 1 cup Plain Whole Milk Yogurt
How to make Bengali Fish Curry:
  • Put all the ingredients of the spice mix in a grinder.
  • Process until finely ground.
  • Now rub turmeric powder and 1/2 teaspoon salt all over the fish pieces in a large bowl and toss well.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  • Add half of the fish pieces in it and cook until fish is lightly browned.
  • Remove the pieces from the pan.
  • Repeat the same with remaining fish pieces.
  • Now to prepare sauce, add finely chopped onions to the pan.
  • Fry until tender. Add ginger, garlic, and bay leaf; fry for 2 minutes.
  • Add ground spice mix; cook 2 minutes.
  • Add in water, 1 teaspoon salt, and sugar. Stir properly.
  • Remove pan from heat and gradually stir in yogurt.
  • Cook over low heat for 5 minutes, stirring constantly.
  • Return fish pieces and accumulated juices to the pan.
  • Cook over low heat for 5 minutes more.
  • Discard bay leaf and serve with hot rice.