Description
A delightful and rich Bengali fish curry made with tender fish and a symphony of spices, perfect for family gatherings.
Ingredients
- 7 pieces of fish (tilapia recommended)
- 2 large tomatoes (chopped)
- 2 tablespoons of coriander leaves (finely chopped)
- ½ teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder
- ½ teaspoon panch phoron
- 2 dried red chilies
- 4 tablespoons mustard oil
- Salt to taste
- Water (approximately 1 cup)
Instructions
- Set a pan on medium heat and add enough mustard oil to cover the base. Make sure the oil is hot before adding the fish.
- Coat the fish with salt and turmeric to enhance flavor. Carefully place them in the pan for frying.
- Fry the fish until they are golden brown but avoid overcooking. Remove them and set aside.
- In the same pan, add additional mustard oil along with panch phoron and dried red chilies. Toast for a few seconds.
- Sprinkle turmeric powder into the oil, followed by coriander powder. Fry these spices for about 10 to 15 seconds.
- Add the chopped tomatoes and about half a teaspoon of salt to hasten the cooking process.
- Cover the pan and let tomatoes soften for about five minutes.
- Stir the mixture, ensuring that the liquid reduces until it reaches a pasty consistency.
- Pour in 1 cup of water and incorporate red chili powder directly into the water. Cover and simmer for 2-3 minutes.
- Add the fried fish to the gravy, ensuring they are adequately coated. Cook for two minutes with a lid on.
- Finally, garnish with finely chopped coriander leaves and an additional tablespoon of mustard oil.
Notes
For the freshest taste, use the best quality fish and adjust the spice levels according to your preference.
