Bangladeshi Fish Curry Recipe

Name: Bangladeshi Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 11 1/4-pound fillet of flounder (2 large fillets are ideal); 1 1/2 teaspoons crushed garlic (use a garlic press); 1 1/2 teaspoons very finely grated peeled fresh ginger (use a fine microplane); 1/4 teaspoon ground turmeric; 1/2 teaspoon cayenne pepper; 1 teaspoon nice red paprika; 3 tablespoons olive or mustard oil; 1/3 cup finely sliced shallots; 3 fresh torn kaffir lime leaves or 10 lightly crushed curry leaves or 5 basil leaves, torn up

Servings: persons

Salt
11 1/4-pound fillet of flounder (2 large fillets are ideal)
1 1/2 teaspoons crushed garlic (use a garlic press)
1 1/2 teaspoons very finely grated peeled fresh ginger (use a fine microplane)
1/4 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 teaspoon nice red paprika
3 tablespoons olive or mustard oil
1/3 cup finely sliced shallots
3 fresh torn kaffir lime leaves or 10 lightly crushed curry leaves or 5 basil leaves, torn up

1
Sprinkle 1/4 teaspoon salt on both sides of the flounder fillets.
2
Cut each fillet this way: First cut a 3-inch portion off the tail end.
3
Now cut the remaining fillet in half lengthways and then cut crossways into 3-inch segments.
4
Set all the pieces aside as you prepare the sauce.
5
Combine the garlic, ginger, turmeric, cayenne, paprika, 1/4 teaspoon salt, and 3 tablespoons water in a bowl.
6
Mix well to make a paste.
7
Pour the oil into a very large frying pan or saute pan (a 12-inch diameter is ideal) and set on medium heat.
8
When hot, put in the shallots.
9
Stir and fry until they are lightly browned.
10
Now put in the spice paste.
11
Stir and fry for a minute.
12
Add 1 cup water and the kaffir lime leaves.
13
Stir and bring to a simmer.
14
Simmer on low heat for 1 minute.
15
Turn off the heat.
16
Just before serving, bring the sauce to a simmer over low heat.
17
Lay the fish pieces in the sauce in a single layer.
18
Cook 1 minute and turn the fish pieces over carefully.
19
Cook another 23 minutes, spooning the sauce over the top, until the fish is just done.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Salt, 11 1/4-pound fillet of flounder (2 large fillets are ideal), 1 1/2 teaspoons crushed garlic (use a garlic press), 1 1/2 teaspoons very finely grated peeled fresh ginger (use a fine microplane), and more.

Yes, Bangladeshi Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bangladeshi Fish Curry

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