Bengali Fish Curry

⏰: 1 hr.Prep:  30 Mins. | Cook: 30 Mins. | Servings: Measurement is for One Portion = Two People


If you are fond of a spicy and pungent variety of fish curry, then Bengali fish curry is your ultimate choice. We are making it with none other than Surmai, The King Fish. The speciality of this recipe is the intense mustard flavour unique to seafood in the east of India, and the fried fish which adds to the texture as well as taste to the fish in the curry. For those of you who are fond of seawater fishes, this is an apt dish. Try it out.

Ingredients


Measurement is for One Portion = Two People
3 Cleaned Steaks of Surmai (King fish)
1 ½ tsp Turmeric powder
1 lemon juice
1 ½ tsp mustard paste
1 big size Onion
1 tsp Cumin seeds
½ tsp Black Pepper (whole)
1 big Bay Leaf
1 tsp Mustard seed
8-10 Curry leaves
2 tbsp Ginger Garlic paste
1 tbsp Coriander powder
1 tsp Garam Masala
1 tbsp Chilli powder
3 Green Chillies
3 tbsp oil
Salt to taste

Method

Step 1:  Get your ingredients ready and right
Fish fry: Surmai steaks, ½ tsp turmeric powder, 1 lemon juice, ½ tsp mustard paste, 1 tbsp oil, salt to taste
Curry: 1 Chopped onion, 1 tsp cumin seeds, ½ tsp whole black pepper, 1 big bay leaf, 1 tsp mustard seed, 8-10 curry leaves, 2 tbsp ginger garlic paste, 1 tbsp coriander powder, 1 tsp turmeric powder, 1 tsp garam masala, 1 tbsp chilli powder, ½ tsp mustard paste, 3 green chillies, 2 tbsp oil, salt to taste
Step 2:  Fry the fish
Marinate Surmai steaks with ingredients given above (under fish fry). Extreme shallow fry it in a pan. Remove it from the pan before it turns golden.
Tip: Use the same pan to make curry in which the fish is fried. It takes the colour and taste of the fish.
Step 3:  Get on to making curry
Heat the oil in the pan. Put onions, cumin seeds, black pepper, bay leaf. Keep on stirring until onions turn golden. Now add ginger garlic paste, mustard seeds, curry leaves. By now onions should turn soft as well as ginger garlic paste should be cooked thoroughly.
Further, add coriander powder, turmeric powder, garam masala, chilli powder, mustard paste, salt. Lastly, put sliced green chillies and stir it well.
Add 1 ½ cups of water and keep it on low flame to simmer so that all the spices infuse its taste into the curry. Continue it until the quantity is reduced by half. Add the fried fishes when you see the oil has secreted from the masala on the edges of the pan. Cook it for 2 minutes and your Bengali fish curry is ready.

Step 4:  Plate it
Take the curry in a bowl. Use few curry and coriander leaves to garnish. Enjoy it with steam rice.

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