Bengali Fish Curry

    Bengali Fish Curry


    3 people made this

    This is a Bengali curry originally intended to use up the less attractive parts of the fish, but it works even better with fresh fish fillets.

    Serves: 4 

    • 2 large tomatoes, coarsely chopped
    • 2 teaspoons ground cumin
    • 1 tablespoon ground turmeric
    • 1/2 teaspoon salt
    • 2 cups (500ml) water
    • 1 tablespoon vegetable oil
    • 1kg thick whitefish fillets, cut into large chunks
    • 1/2 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 1/4 teaspoon fennel seeds, lightly crushed
    • 1/4 teaspoon fenugreek seeds

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring the tomatoes, ground cumin, turmeric, salt and water to a boil in a saucepan; reduce heat to medium and maintain a simmer.
    2. Heat the oil in a frypan over medium-high heat; cook the fish in the oiled frypan until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
    3. Heat a separate frypan over medium heat and toast the mustard seeds, cumin seeds, fennel seeds and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavours integrate, about 10 minutes more. Serve hot.

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