How to Summer Eating on a Dime Bengali Style Fish Curry

How to Summer Eating on a Dime Bengali Style Fish Curry Delicious, fresh and tasty.

Bengali Style Fish Curry. Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. If you do not have access to rui maach, you also can use salmon, pomfret, sea bass, red snapper, tilapia, or catfish. To prepare this delicious dish, take a bowl and marinate the fish fillets using salt and turmeric powder.

The contrasting texture combination is worth trying at your dinner table.

Fish Curry (Bengali Style) is a delightful recipe native to the state of Bengal.

This non-vegetarian recipe is loved by Bengalis around the world for its unique taste and flavor.

You can have Bengali Style Fish Curry using 17 ingredients and 13 steps. Here is how you cook that.

Ingredients of Bengali Style Fish Curry

1. You need 6 pieces of Rohu Fish.

2. You need 1 teaspoon of cumin seeds.

3. It’s 1 of bay leaf.

4. You need 1/2 inch of cinnamon.

5. You need 1 of green cardamom.

6. It’s 1 cup of chopped onions.

7. Prepare 2 of medium potatoes.

8. It’s 1/2 inch of ginger.

9. You need 4-5 of garlic.

10. You need 1 of medium sized tomato.

11. Prepare 1/2 tablespoon of cumin powder.

12. You need 1/2 tablespoon of coriander powder.

13. You need 1/2 tablespoon of garam masala powder.

14. You need 1/2 tablespoon of turmeric powder.

15. It’s As needed of salt.

16. You need As required of Oil for cooking.

17. It’s 1/2 cup of hot water.

The fish recipe is made in authentic Bengali style with local ingredients and spices.

The Bengali fish curry recipe is delicious & is very different from anything you have had anywhere with fish in it.

Besides the infusion of multiple spices, it has several health benefits as well.

To a Bengali household - making & eating fish curry is a continuous exploration of traditions inherited over generations.

Bengali Style Fish Curry step by step

1. Marinade the fish pieces with pinch of salt and turmeric and keep aside for 15 minutes..

2. By side grind the ginger garlic and 1/4 cup chopped onion..

3. Chop the tomato and make puree out of it..

4. Next, heat sufficient oil in a kadhai to deep fry the fish pieces. Add the piecesin batches in hot oil and fry both sides till nice golden brown in color. Nice aroma will come out..

5. Once done keep aside in oil soaking paper..

6. In the remaining oil add cumin seeds, bay leaf and whole garam masala and fry till nice aroma comes out..

7. Add chopped onions and salt and turmeric powder. Fry till onion becomes soft and golden in colour..

8. Add potatoes and fry for 2 to 3 minutes..

9. Add cumin powder, coriander powder and garam masala powder and mix well..

10. Add ginger garlic onion paste, tomato puree and mix well. Cover and cook for 2 to 3 minutes..

11. Add hot water as much you want the curry..

12. Cover and let it cook for another 5 minutes. Once everything is mixed nicely add the fish pieces to the curry. Cover and cook for another 3 minutes..

13. You may add chillies. I avoided for my baby..

If the paste is burning or sticking to the base of the pan, add a splash of water.

Mustard fish curry made in the Bengali style is white fish fillets cooked in a wonderfully spicy and flavorful mustard and chilli sauce.

Want an easy fish curry that - won't take a hundred and fifty hours to make?

Bengali Fish Curry - Macher kalia Shyamali Sinha Machher Kalia or Bengali Fish curry recipe or FisKalia recipe is a Bengali delicacy.

It mainly cooks with Rahu/Rui fish.