Bengali Fish Curry

A delicious and aromatic Bengali Fish Curry that's perfect for busy weeknights, combining simple ingredients with straightforward steps for a comforting meal.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Bengali, Indian

Calories: 450

Ingredients Method Notes

Ingredients

For the Curry

1 pound fish fillets (like tilapia or cod) Choose your favorite type of fish.
2 tablespoons mustard oil For that authentic flavor.
1 large onion, thinly sliced Adds sweetness and texture.
2-3 pieces green chilies, slit Adjust based on your spice preference.
1 teaspoon ginger paste Freshness in flavor.
1 teaspoon garlic paste Packs flavor.
1 teaspoon turmeric powder For color and health benefits.
1 teaspoon cumin powder Earthy flavor.
to taste Salt Adjust according to preference.
1 cup coconut milk Adds creaminess to the dish.
to taste Fresh coriander leaves for garnish For added flavor and color.

Method

Preparation

Rinse the fish fillets under cold water and pat them dry. Rub them with a pinch of salt and turmeric. Set aside to marinate for 10-15 minutes.

Cooking

Heat the mustard oil in a large pan over medium heat until it shimmers.
Add the sliced onions and sauté until golden brown.
Toss in the ginger and garlic paste along with the slit green chilies, cooking for another minute.
Sprinkle in turmeric and cumin powders while stirring.
Carefully add the marinated fish fillets to the pan. Fry for 3-4 minutes on each side until slightly golden.
Pour in the coconut milk, stirring gently, and let it simmer for about 10 minutes until the fish is cooked through.
Garnish with fresh coriander leaves and serve hot over steamed rice or with warm naan.

Notes

If your sauce looks a little lumpy, don't worry; it's all part of the magic! Customize your heat level by adjusting the number of chilies. Embrace a vegetarian twist by using tofu instead of fish.