Ingredients with Measurements:
- 500g fish (preferably Rohu or Katla)
- 2 medium-sized potatoes, peeled and cubed
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 green chilies, slit
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons mustard oil
- 2 cups water
- Fresh coriander leaves for garnish
Special equipment needed:
None
Step-by-step instructions:
1. Clean and wash the fish thoroughly. Cut it into medium-sized pieces and marinate with salt and turmeric powder.
2. Heat mustard oil in a deep pan or kadhai over medium heat.
3. Add the marinated fish pieces and fry until golden brown on both sides. Remove the fish from the pan and keep aside.
4. In the same pan, add chopped onions and fry until translucent.
5. Add ginger and garlic paste and fry for a minute.
6. Add chopped tomatoes and green chilies and cook until the tomatoes are soft and mushy.
7. Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
8. Add cubed potatoes and fry for a minute.
9. Add 2 cups of water and bring it to a boil.
10. Add the fried fish pieces and cover the pan with a lid.
11. Cook for 10-15 minutes or until the potatoes are cooked and the fish is tender.
12. Garnish with fresh coriander leaves and serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 25g
Carbohydrates: 10g
Fiber: 2g
Sugar: 2g
Sodium: 500mg
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- Potatoes can be substituted with any other vegetable of your choice.
Variations:
- You can add coconut milk to make it a creamy fish curry.
- You can add tamarind pulp or lemon juice to make it tangy.
- You can add more green chilies to make it spicier.
Tips and tricks:
- Use fresh fish for better taste.
- Marinate the fish with salt and turmeric powder for at least 30 minutes.
- Fry the fish until golden brown on both sides to avoid breaking while cooking in the curry.
- Do not overcook the fish as it will become rubbery.
Storage instructions:
Leftover fish curry can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the fish curry in a pan over low heat until heated through.
Presentation ideas:
Serve the fish curry in a bowl with steamed rice.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with steamed rice and a side of salad.
Suggested side dishes:
- Cucumber raita
- Tomato chutney
- Papad
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, cook it for a few more minutes without the lid.
Food safety advice:
- Always wash your hands and utensils before cooking.
- Cook the fish curry thoroughly to avoid any foodborne illnesses.
Food history:
Bengali fish curry is a traditional dish from the eastern part of India, specifically from the state of West Bengal. It is a popular dish in Bengali cuisine and is usually served with steamed rice.
Flavor profiles:
The fish curry has a spicy and tangy flavor with a hint of sweetness from the potatoes.
Serving suggestions:
Serve the fish curry hot with steamed rice and a side of salad.
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Region: Indian