Bengali-Style Fried Fish In Onion And Tomato Curry (Fish Recipe

Name: Bengali-Style Fried Fish In Onion And Tomato Curry (Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small whole head-on dorade or other flavorful white-fleshed fish, cleaned (about 3 pounds total once cleaned; 1.4kg); see note; 2 teaspoons (8g) Diamond Crystal kosher salt, plus more to taste; 2 teaspoons (4g) ground turmeric; 3 teaspoons (6g) Kashmiri red chili powder (or 1 teaspoon cayenne pepper), divided; Neutral oil, such as canola, safflower, or peanut, for frying; 1 medium yellow onion, thinly sliced (about 10 1/2 ounces; 300g); One 2-inch piece; , peeled and grated (about 15g); 1 bay leaf; 1 tablespoon (8g) ground cumin; 2 teaspoons (4g) ground coriander; 1 1/2 cups cored and diced skin-on fresh tomatoes (12 ounces; 340g), from about 3 small tomatoes; 1 tablespoon (15g) distilled white vinegar; Freshly ground black pepper; Chopped fresh cilantro leaves and tender stems, for garnish

Servings: persons

2 small whole head-on dorade or other flavorful white-fleshed fish, cleaned (about 3 pounds total once cleaned; 1.4kg); see note
2 teaspoons (8g) Diamond Crystal kosher salt, plus more to taste
2 teaspoons (4g) ground turmeric
3 teaspoons (6g) Kashmiri red chili powder (or 1 teaspoon cayenne pepper), divided
Neutral oil, such as canola, safflower, or peanut, for frying
1 medium yellow onion, thinly sliced (about 10 1/2 ounces; 300g)
One 2-inch piece
, peeled and grated (about 15g)
1 bay leaf
1 tablespoon (8g) ground cumin
2 teaspoons (4g) ground coriander
1 1/2 cups cored and diced skin-on fresh tomatoes (12 ounces; 340g), from about 3 small tomatoes
1 tablespoon (15g) distilled white vinegar
Freshly ground black pepper
Chopped fresh cilantro leaves and tender stems, for garnish

1
Remove heads from fish and cut bodies into 1-inch-thick steaks (or ask your fishmonger to do this for you; see note). In a small bowl, combine kosher salt, turmeric, and 2 teaspoons (4g) Kashmiri red chili powder. Sprinkle salt mixture all over fish.
2
Add enough oil to a large saute pan to fill it 1/4 inch deep and heat over high heat until shimmering. Working in batches if needed, add seasoned fish steaks and cook until browned on both sides, about 10 minutes. Using a slotted spatula, transfer cooked steaks to a plate, tray, or dish and set aside.
3
Drain off all but 2 tablespoons oil from saute pan. Continuing to work over high heat, add onion and cook until browned in spots, about 5 minutes; lower heat at any point if onion threatens to burn.
4
Lower heat to medium and add ginger, bay leaf, remaining 1 teaspoon (2g) chili powder, cumin, and coriander, cooking until the spices bloom, about 3 minutes. Add diced tomatoes and cook until some of the liquid has cooked off and you have a thick, paste-like curry, about 5 minutes. Finish the gravy with vinegar and season with salt and pepper to taste.
5
Nestle the fried fish steaks into the curry, gently tossing to coat in the sauce. Garnish with chopped cilantro and serve.

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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 15 ingredients. The key ingredients include: 2 small whole head-on dorade or other flavorful white-fleshed fish, cleaned (about 3 pounds total once cleaned; 1.4kg); see note, 2 teaspoons (8g) Diamond Crystal kosher salt, plus more to taste, 2 teaspoons (4g) ground turmeric, 3 teaspoons (6g) Kashmiri red chili powder (or 1 teaspoon cayenne pepper), divided, and more.

Yes, Bengali-Style Fried Fish In Onion And Tomato Curry (Fish 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-Style Fried Fish In Onion And Tomato Curry (Fish

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