Bengali Style - Fish Curry

Name: Bengali Style - Fish Curry
Cuisine: Indian
Ingredients: for Marination:; 1 kg Rohu Fish (Cleaned and cut into slices); 1 teaspoon Salt; 1 teaspoon Turmeric Powder; for the Gravy:; 4 Tablespoon Mustard oil; 1 Large Potato (cut into wedges); 1 bay leaf; 1 tablespoon Mustard Seeds; 4-5 green cardamom (crushed); 1/2 teaspoon cumin seeds; 1 large onion; 2 teaspoon ginger garlic paste; 1/2 teaspoon turmeric; 1 teaspoon coriander; 2 tablespoons unsweetened yogurt (well beaten); as needed water

Roli Srivastava @Roli

Bangalore India

Bengali Style - Fish Curry

Roli Srivastava @Roli

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Ingredients

for Marination:
1 kgRohu Fish (Cleaned and cut into slices)
1 teaspoonSalt
1 teaspoonTurmeric Powder
forthe Gravy:
4 TablespoonMustard oil
1Large Potato (cut into wedges)
1bay leaf
1 tablespoonMustard Seeds
4-5green cardamom (crushed)
1/2 teaspooncumin seeds
1large onion
2 teaspoonginger garlic paste
1/2 teaspoonturmeric
1 teaspooncoriander
2 tablespoonsunsweetened yogurt (well beaten)
as neededwater

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Steps

1

Marinate fish in salt and turmeric power for at least 30 minutes.
2

In a pan heat oil fry potato, transfer to a plate lined with absorbent paper.
3

In the same oil fry the marinated fish in golden brown.
4

In a mixer grind together onion mustard seeds, cardamom and cumin.
5

In the same oil again, add bay leaf, after 10-15 seconds add the prepared onion paste, turmeric, coriander and ginger garlic paste cook till excess water is evaporated and oil is released.
6

Add in the yoghurt, mix and cook for about a minute.
7

Add enough water to make a thick gravy, season with salt and allow to boil
8

Add in the fried fish and potato cook for another 2-3 minutes.
9

Serve hot with Rice

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Cooksnaps

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Roli Srivastava @Roli

on May 18, 2019 12:39

Bangalore India

I am a home cook with a fascination towards heath and nutrition. Being a fitness freak and mother of a growing kid, I love to experiment healthy variations of my favorite flavors in all possible ways. I am a nonbeliever of following recipes for my cooking, but not everyone is.. :P and that is why I blog here :)