Bengali Fish Curry Recipe

Bengali Fish Curry Recipe

A Traditional Delight

Bengali Fish Curry, also known as Macher Jhol, is a quintessential dish from the rich culinary traditions of Bengal in Eastern India. This aromatic and flavorful fish curry is known for its simplicity and the use of fresh ingredients, creating a harmonious balance of flavors. Here’s a detailed look at the Bengali Fish Curry recipe.

Taste and Experience

Bengali Fish Curry offers a symphony of flavors. The tender fish absorbs the aromatic spices, while the mustard oil imparts a distinct pungency that is characteristic of Bengali cuisine. The potatoes add a comforting texture, and the thin, flavorful gravy is perfect for soaking up with rice.

The curry is both light and robust, with the heat from green chilies and the earthy spices creating a well-rounded dish. The vibrant color from the turmeric and the fresh garnish of coriander make it visually appealing as well.

This dish is a celebration of Bengali culinary traditions, reflecting the region’s love for fish and spices. Whether enjoyed as a daily meal or a special dish, Bengali Fish Curry is a testament to the rich and diverse flavors of Bengal.

Instruments Required:

1. **Large Pan or Kadhai**: For cooking the curry.

2. **Knife and Cutting Board**: For chopping onions, tomatoes, and garnishes.

3. **Stirring Spoon**: For stirring and mixing ingredients.

4. **Measuring Spoons and Cups**: For accurate measurements of ingredients.

Ingredients:

– 500 grams Fish Fillets (such as Rohu, Katla, or Hilsa)

– 3 tbsp Mustard Oil (or any cooking oil)

– 1 Onion, finely chopped

– 2 Tomatoes, finely chopped

– 2 Green Chilies, slit lengthwise

– 1 tbsp Ginger Paste

– 1 tbsp Garlic Paste

– 1 tsp Turmeric Powder

– 1 tsp Red Chili Powder (adjust to taste)

– 2 tsp Coriander Powder

– 1/2 tsp Cumin Powder

– 1/2 tsp Fenugreek Seeds

– Salt to taste

– Chopped Fresh Coriander Leaves for garnish

Instructions:

Marinating the Fish:

1. Rinse the fish fillets under cold water and pat them dry with paper towels.

2. Rub the fish fillets with turmeric powder and a little salt. Set aside for 10-15 minutes.

Cooking the Curry:

1. Heat mustard oil in a large pan or kadhai over medium heat.

2. Add fenugreek seeds to the hot oil and let them splutter.

3. Add chopped onions to the pan and sauté until they turn golden brown.

4. Add ginger paste and garlic paste to the pan. Sauté for another minute until aromatic.

5. Add chopped tomatoes and slit green chilies to the pan. Cook until the tomatoes become soft and mushy.

6. Add turmeric powder, red chili powder, coriander powder, and cumin powder to the pan. Mix well to combine.

7. Cook the spices for 2-3 minutes until they are fragrant and the raw smell disappears.

Adding the Fish:

1. Gently add the marinated fish fillets to the pan, taking care not to break them.

2. Spoon some of the curry over the fish fillets to coat them evenly.

3. Cover the pan and let the fish cook in the curry for 5-7 minutes, or until it is cooked through and flakes easily with a fork.

Serving Size:

This recipe makes approximately 4 servings.

Serving:

1. Transfer the prepared Bengali Fish Curry to a serving dish.

2. Garnish with chopped fresh coriander leaves.

3. Serve hot with steamed rice.

4. Enjoy your delicious and authentic Bengali Fish Curry!

Cooking Time:

The total time required for cooking Bengali Fish Curry is approximately 30-35 minutes, including preparation, cooking curry, and assembling. Adjust the spice levels according to your taste preferences.