I love having fish curries and one of the flavours that I enjoy most are in a Bengali Fish Curry. I searched for various Bengali Fish Curry recipes online, and got inspired by @bongeats with their Macher Kalia recipe. So I cooked my own version, tweaked the recipe and came up with this. It turned out really nice, was wonderfully balanced, not too spicy, and the fish was cooked perfectly. Do try out the recipe if you’re looking for a nice flavourful Bengali Fish Curry. Swipe right for it 🙂

PS – Eating fish with bones is quite a task. But there’s so much more flavour in fish that has bone. This Bengali Fish Curry was all worth it! 

#fish #fishcurry #recipe 

Ingredients (Serves 3-4):

500g Rohu Fish (Curry Cut)
3 Onions (2 sliced, 1 diced)
4 Green Chillies (whole)
1 tbsp Ginger (grated)
1 tsp Mustard Seeds
3 Bay Leaves
3 Dry Red Chillies
2 Cloves
1 Green Cardomom
1 inch Cinnamon Stick
5-6 Peppercorns
1 tbsp Cumin Seeds
1 tsp Red Chilli Powder
1 tsp Jeera Powder
1/4 tsp Turmeric Powder
1 tsp Salt
1 tbsp Jaggery Powder
3 tbsp Mustard Oil
1 tbsp Ghee

Rohu Fish Marination:
1/2 tsp Salt
1 tsp Red Chilli Powder
1 tbsp Ginger Garlic paste
1/4 tsp Turmeric Powder
1 tbsp Mustard Oil

Bengali Fish Curry

Method:

  1. Start with preparing your Mustard Onion paste, by blending – 1 diced onion, 1 green chilli, 1 tbsp grated ginger and 1 tbsp Mustard seeds – to a smooth paste. Keep aside.
  2. Marinate your Rohu fish and keep aside for atleast an hour.
  3. Take a deep kadhai, once hot add 3 tbsp Mustard Oil and then let the oil heat up till it starts to smoke. Add 2 sliced onions and let them fry till golden brown (for about 5-6 minutes). Keep aside.
  4. In the same kadhai, add your marinated fish pieces skin side down first and let them fry on each side for about 1-2 minutes and keep aside. Drain off any excess oil off the fish. If any marination juices are left, add 1 cup water and keep aside for adding to the curry. 
  5. Now in the kadhai, add 1 tbsp Ghee and add your dry spices – Bay leaves, dry red chillies, cloves, green cardamom, cinnamon, peppercorns, cumin seeds – and then let it fry & sizzle for a few seconds, and then pour in your Mustard Onion paste and let it cook for about 5-6 minutes till it absorbs the moisture. Add 1 tsp garlic paste and let it cook till the raw smell of garlic goes away. 
  6. Add the masalas – 1 tsp red chilli powder, 1 tsp jeera powder, 1/2 tsp salt, 1/4 turmeric powder – and let it cook till the masalas have cooked and it becomes a nice spice mixture paste. Add 1 tsp Jaggery powder to add a little brownish colour to it and add 1 tsp water (from the marination if you feel it’s too dry)
  7. Put your diced tomatoes now and cook for about 5-6 minutes covered until softened.
  8. Lastly add 1-2 cups water (from the leftover marination), add more salt, throw in 3 whole green chillies, the fried onions and your fried Rohu pieces. Mix all of it well and cook covered for about 4-5 minutes and you’re done. Serve hot with steamed rice!
Bengali Fish Curry

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