|This is an authentic Bengali style fish curry and is best served with rice. It involves less spices, yet tastes yummy.|
|Servings: 3-4 people|
Preparation Time: 0 hrs 10 minutes
Cooking Time: 0 hrs 20 minutes
Fish 800 gmsMethod:
Garlic 8-10 cloves
Green chillies 3-4 (or as desired)
Coriander leaves A handful
Onions 2 medium sized (finely chopped)
Tomatoes 2 medium sized (finely chopped)
Turmeric powder 1 tsp
Red chilli powder 1/2 tsp
Curd 1 1/2 cups
Yellow mustard seeds 2 tsp
Black mustard seeds 1/2 tsp
Mustard oil for deep frying and for curry preparation
Salt To taste
To start with the fish curry in bengali style, wash the fish pieces and pat it dry. Then sprinkle 1/2 tsp turmeric powder over the fish pieces and mix well. Keep aside for 5 minutes and wash the fish again. This step is not required though, but it helps in removing the smell from the fish.
Now, marinate the fish with salt, 1/2 tsp turmeric powder and red chilli powder. Keep aside for 15 minutes.
Meanwhile, grind together the yellow mustard seeds, coriander leaves, green chillies and garlic cloves into a fine paste. Add little bit of water while grinding, if required.
Whisk the curd in a bowl and then add the garlic, coriander, mustard seeds and chilli paste into it and mix well. Keep aside.Take a deep vessel like a kadhai and deep fry the fish pieces over medium to high flame until the pieces turn brown or until done. Take out the pieces and strain the excess oil by keeping the fish pieces over the tissue paper.
Remove the excess oil from the kadhai and let remain around 2 tbsp. Increase the flame to high heat. Add black mustard seeds. When the seeds start cracking, add the onions and saute until the onions turn golden brown.
Now add the tomatoes and let it cook for 5-6 minutes. Then add the turmeric powder, red chilli powder and salt and let it cook for another 8-10 minutes. It's time now to add the curd.and the spice mixture. Add and mix well. Let it cook for around 5-6 minutes..
Finally add the fish pieces to the gravy. Cook for another 5-6 minutes. If you feel that the gravy is too thick, add some water and bring to boil. Adjust the salt accordingly. The fish curry is ready to be served. Garnish it with some finely chopped coriander leaves and serve hot.