Bengali Fish Curry

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Bengali Fish Curry

Bengali Fish Curry is a traditional Indian recipe (from the Bengal region) for a classic curry of fish in a chilli and coriander (cilantro) sauce flavoured with the spice blend, panch phoron. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bengali Fish Curry.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Spice Recipes Indian Recipes

Traditionally this is made with pomfret, but as that fish is not easily available elsewhere I have given alternatives here.

Ingredients:

4 steaks of carp, perch, tilapia or striped bass
2 tbsp mustard seeds
2 red chillies
1/2 tsp Kashmiri chilli powder (for the red colour)
1/2 tsp Panch Phoron
1/2 tsp ground turmeric
salt, to taste
2 tbsp oil
chopped coriander (cilantro) leaves, to garnish

Method:

Combine the salt and half the turmeric and rub all over the fish then set aside for 10 minutes to marinate.

Add the oil to a non-stick pan and fry the fish on both sides (skin side first) until golden. Remove from the pan and set aside. Meanwhile, combine the mustard seeds, chillies and 120ml water in a blender and render to a paste (this is easiest if you lightly crush the mustard seeds in a pestle and mortar first).

Add the panch phoron to the remaining oil in the pan and fry for 1 minute before adding the chilli paste. Fry for 4 minutes more then return the fish to the pan along with the remaining turmeric. Adjust the salt to taste and add a little more water, if needed.

Bring to a simmer and cook for 10 minutes, or until the fish is done through. Serve on a bed of rice, garnished with chopped coriander leaves