Bengali Fish Curry Recipe Recipe

Name: Bengali Fish Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. oil; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; 1/2 tsp mustard seeds; 1/2 tsp fenugreek seeds (methi) (available at Indian markets); 1/2 tsp black onion seeds (kalonji) optional (available at Indian markets); 2 sm red boiling potatoes quartered; 1 x Japanese eggplant quartered; 1 tsp turmeric; 2 x Thai green chiles halved lengthwise, and seeded (or possibly serrano chiles); 3 c. water; 1 lb flatfish filets cut in chunks (such as halibut); 1 Tbsp. minced cilantro for garnish

Servings: persons

1 Tbsp. oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds (methi) (available at Indian markets)
1/2 tsp black onion seeds (kalonji) optional (available at Indian markets)
2 sm red boiling potatoes quartered
1 x Japanese eggplant quartered
1 tsp turmeric
2 x Thai green chiles halved lengthwise, and seeded (or possibly serrano chiles)
3 c. water
1 lb flatfish filets cut in chunks (such as halibut)
1 Tbsp. minced cilantro for garnish

1
Heat the oil in a heavy-bottomed skillet over medium heat.
2
Add in the cumin, fennel, mustard, fenugreek and optional black onion seeds and allow them to crackle.
3
Add in the potatoes and fry for 2 to 3 min.
4
Add in the eggplant and fry for 2 more min.
5
Add in the turmeric and chiles.
6
Add in the water, lower the heat and simmer till the potatoes are almost tender, 10 min.
7
Add in the fish and allow to simmer till the fish turns opaque and is cooked through, 2 to 3 min.
8
Serve warm, garnished with the cilantro.
9
This recipe yields 4 servings.

kcal

Calories

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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 13 ingredients. The key ingredients include: 1 Tbsp. oil, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 1/2 tsp mustard seeds, and more.

Yes, Bengali Fish Curry Recipe 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 Recipe

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