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Bengali Fish Curry

Bengali Fish Curry is a popular fish dish in the Bengali cuisine. It is a spicy, tangy dish made with fish, mustard paste, ginger, garlic, and other aromatic spices. The fish is cooked in a gravy of mustard paste and seasoned with green chilli, turmeric, and cumin. The dish has a unique flavour and a thick gravy that is perfect for serving with steamed rice. This is a great dish to enjoy on special occasions or to spice up any meal.

Ingredients (2 Persons)

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 (14-ounce) can diced tomatoes
  • 1 cup vegetable broth or water
  • 1 pound white fish fillets, cut into 2-inch pieces
  • 1/4 cup fresh cilantro, chopped

Directions

  • Step 1
    Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
  • Step 2
    Add the cumin, coriander, turmeric, paprika, garam masala, cinnamon, and cayenne pepper (if using) and cook until fragrant, about 1 minute.
  • Step 3
    Stir in the diced tomatoes and vegetable broth or water. Bring the mixture to a simmer and cook for 5 minutes.
  • Step 4
    Add the fish fillets to the skillet and cook until they are cooked through, about 5 minutes.
  • Step 5
    Stir in the cilantro and season with salt and pepper to taste. Serve hot with cooked rice or naan bread.

Comments

Anonymous
,
Delicious Bengali Fish Curry! I love the tangy and spicy flavors of this dish and the succulent fish pieces. A must-try recipe!

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