Ingredients with Measurements:
- 1 lb. fish fillets (preferably Rohu or Katla)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, slit
- 1 tomato, chopped
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. red chili powder
- 1 tsp. salt
- 2 tbsp. mustard oil
- 1 cup water
- 1 tbsp. chopped fresh cilantro leaves
Special equipment needed: None
Step-by-step instructions:
1. Clean and wash the fish fillets thoroughly. Cut them into medium-sized pieces and set aside.
2. Heat mustard oil in a deep pan over medium heat. Once the oil is hot, add chopped onions and fry until they turn golden brown.
3. Add minced garlic, grated ginger, and slit green chilies. Fry for a minute or until the raw smell goes away.
4. Add chopped tomatoes and cook until they become soft and mushy.
5. Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a minute.
6. Add 1 cup of water and bring it to a boil.
7. Add fish pieces and gently mix them with the masala. Cover the pan and let it simmer for 10-12 minutes or until the fish is cooked through.
8. Once the fish is cooked, turn off the heat and garnish with chopped cilantro leaves.
30-35 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
Calories: 160
Fat: 8g
Carbohydrates: 4g
Protein: 18g
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Rohu or Katla fish can be substituted with any other firm white fish.
Variations:
- You can add potatoes, eggplants, or okra to the curry to make it more flavorful.
- You can also add coconut milk to make it creamier.
Tips and tricks:
- Always use fresh fish for this recipe.
- Do not overcook the fish as it will become rubbery.
- Adjust the amount of green chilies and red chili powder according to your taste preference.
Storage instructions:
- Store the leftover fish curry in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the fish curry on the stovetop over low heat until it is heated through.
Presentation ideas:
- Serve the fish curry in a deep bowl with steamed rice.
Garnishes:
- Garnish with chopped cilantro leaves.
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the fish curry is too spicy, add a pinch of sugar to balance the flavors.
Food safety advice:
- Always wash your hands and utensils thoroughly before cooking.
Food history:
- Bengali fish curry is a traditional dish from the eastern region of India, where fish is a staple food.
Flavor profiles:
- The fish curry has a spicy, tangy, and savory flavor.
Serving suggestions:
- Serve the fish curry hot with steamed rice or naan bread.
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Region: Indian