Bengali Fish Curry

Name: Bengali Fish Curry
Cuisine: American
Ingredients: 1.1 lbs fish (about 500 grams); 2 tomatoes; 1 onion; 2 tablespoons sesame seeds; 1 teaspoon fennel seeds; 2 teaspoons red chili powder; 1 teaspoon turmeric powder; 1 teaspoon coriander powder; 1 teaspoon garam masala powder; 2 tablespoons cornstarch; Salt to taste; 2 tablespoons ginger-garlic paste; 2 tablespoons plain yogurt; 1 teaspoon dried fenugreek leaves (kasuri methi); 1/2 teaspoon mustard seeds; as needed Fresh cilantro

_Salma07 @_salma07_

Bengali Fish Curry

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Ingredients

1.1 lbsfish (about 500 grams)
2tomatoes
1onion
2 tablespoonssesame seeds
1 teaspoonfennel seeds
2 teaspoonsred chili powder
1 teaspoonturmeric powder
1 teaspooncoriander powder
1 teaspoongaram masala powder
2 tablespoonscornstarch
Salt to taste
2 tablespoonsginger-garlic paste
2 tablespoonsplain yogurt
1 teaspoondried fenugreek leaves (kasuri methi)
1/2 teaspoonmustard seeds
as neededFresh cilantro

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Steps

1

Wash the fish thoroughly. Marinate it with salt, lemon juice, black pepper powder, cornstarch, and a little orange-red food coloring. Let it rest for 1 hour.
2

Chop the tomatoes and onion. Add fennel seeds and sesame seeds, then boil them together. Once cooled, blend into a paste.
3

Heat oil in a pan and deep-fry the marinated fish pieces until golden. Set aside.
4

In another pan, heat oil. Add mustard seeds, curry leaves (if using), and ginger-garlic paste. Sauté well.
5

Once the ginger-garlic paste is cooked, add the blended paste and cook for 5 minutes.
6

Add red chili powder, turmeric powder, coriander powder, and salt to taste. Mix well and sauté for 10 minutes.
7

When the spices are cooked, add yogurt and dried fenugreek leaves. Sauté for another 10 minutes. Then add the fried fish, garam masala, lemon juice, and fresh cilantro. Cook on low heat for 5 minutes.
8

Serve hot with roti or rice.