Growing up, Sundays in a Bengali home meant waking up to the inviting aroma of spices crackling in mustard oil. I’d peek into the kitchen and see Ma carefully stirring a bubbling pot of golden curry, pieces of fish gently simmering away. The tangy scent of tamarind, the warmth of turmeric, and the earthy fragrance of cumin filled our home, promising a meal that would warm both the heart and the soul.
Today, let’s recreate that comforting Bengal Fish Curry together—one spoonful at a time. It’s not just a recipe; it’s a bite of nostalgia, bringing family, warmth, and delicious memories straight to your table. Ready to start cooking up some delicious moments?
Ingredients
- Pomfret/ Kingfish/ Rohu Fish
- 3/4 TSP Turmeric
- Salt as per your taste
- Oil
- 2 onion chopped onions
- 2 TSP Ginger Garlic Paste
- 1/2 Turmeric Powder
- 1 TSP Red Chilli Powder
- 1 TSP Coriander Powder
- 2 Medium Chopped Tomatoes
- Coriander Leaves
Instructions
- Take a bowl and add pieces of fish (any fish as per your preference).
- Add turmeric and salt in the bowl and coat them well with the fish.
- Take and pan and add oil and put them on medium flame and keep it for around 5-10 minutes.
- After that, shallow fry the fish pieces in the oil.
- Now take out the fish and add the chopped onion in the remaining oil and cook them until it gets golden brown color.
- Now add ginger garlic paste and saute them for a minute.
- Now add 1/2 TSP Turmeric, 1 TSP red chilli powder and 1 TSP coriander powder in the pan and roast the masala for 2-3 minutes.
- Add the medium chopped tomatoes and cook the tomatoes well with the masala until the gravy looks redish.
- Now add 1-2 cup of water and salt and mix them well, cover the pan and let it cook on medium flame for around 10 minutes.
- Give a stir to masala and add shallow fry fish pieces in the masala and again cook it for 5 minutes.
- Garnish your Bengali Fish Curry with the coriander leaves and your dish is now ready to serve.
Notes
Pro Tip:
The more you patiently cook the more it will taste better.
Add as much as spices so it will add on the taste and flavors of the dish.
Serving:
Can serve individuals with each piece.
Eat with roti, chapati, paratha, naan and rice as well.
