Bengali Fish Curry (Bengal, India) Recipe

Name: Bengali Fish Curry (Bengal, India)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the spice mix; 2 teaspoons coriander seeds; 1 teaspoon cumin seed; 2 dried hot red chiles; 2 whole cloves; 2 green cardamom pods; 1 inch cinnamon stick; For the fish; 2 lbs firm white fish, cut into bite-sized pieces (I used cod); 3/4 teaspoon ground turmeric; 1/2 teaspoon salt; 2 tablespoons canola oil; For the sauce; 3/4 cup onion, finely chopped; 1 teaspoon fresh ginger, grated and peeled; 1 garlic clove, minced; 1 indian bay leaf; 1/4 cup water; 1 teaspoon salt; 1/2 teaspoon sugar; 1 cup plain yogurt

Servings: persons

For the spice mix
2 teaspoons coriander seeds
1 teaspoon cumin seed
2 dried hot red chiles
2 whole cloves
2 green cardamom pods
1 inch cinnamon stick
For the fish
2 lbs firm white fish, cut into bite-sized pieces (I used cod)
3/4 teaspoon ground turmeric
1/2 teaspoon salt
2 tablespoons canola oil
For the sauce
3/4 cup onion, finely chopped
1 teaspoon fresh ginger, grated and peeled
1 garlic clove, minced
1 indian bay leaf
1/4 cup water
1 teaspoon salt
1/2 teaspoon sugar
1 cup plain yogurt

1
Put the spice mix ingredients in a grinder or mortar and pestle and crush to a fine powder. Set aside.
2
Cut the fish up into chunks and place in a large bowl with the salt and turmeric powder. Toss until all your fish pieces are a nice yellow color.
3
Heat the canola oil and fry the fish until it is lightly browned. Remove with a slotted spoon and set aside.
4
Add a little more oil to the pan (if needed), then add the chopped onions. Saute until translucent.
5
Add the ginger, garlic and bay leaf and cook for one or two minutes. Then add the spice mix and cook for another couple of minutes.
6
Pour in the water along with the salt and sugar. Then take the pan off the heat and add the yogurt, stirring until all the ingredients are well-incorporated. Put the pot back on the stove over low heat and cook for five minutes, stirring occasionally to prevent burning.
7
Return the fish and any juices to the pot and continue to cook over low heat, for five minutes or until the fish is cooked through. Take out the bay leaf and serve over steamed basmati rice.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 21 ingredients. The key ingredients include: For the spice mix, 2 teaspoons coriander seeds, 1 teaspoon cumin seed, 2 dried hot red chiles, and more.

Yes, Bengali Fish Curry (Bengal, India) 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.

Bengali Fish Curry (Bengal, India)

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