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Bengali fish curry
Bengali fish curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Create a flavorful Indian fish curry with aromatic spices.
Ingredients:
  • 36.80 gm vegetable oil
  • 1 brown onion, finely chopped
  • 3cm piece fresh ginger, finely grated
  • 10 fresh curry leaves
  • 1 tomato, finely chopped
  • 270ml can coconut milk
  • 1kg firm white fish fillets, cut into 4cm pieces
  • 62.50 ml fresh coriander leaves
  • 2 tsp yellow mustard seeds
  • 1/2 tsp ground fennel
  • 1/2 tsp hot chilli powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
Instructions:
  • Mix all ingredients in a bowl to create the spice blend.
  • In a large saucepan over medium-high heat, heat oil. Sauté onion for 5 minutes until softened. Stir in garlic, ginger, curry leaves, and spice mix. Cook for 2 minutes until mustard seeds start to pop. Add tomato and 1 1/2 cups cold water. Bring to a boil, then simmer on low for 5 minutes.
  • Pour in the creamy coconut milk and bring it to a gentle simmer. Gently introduce the fresh fish into the pot and cook for 5 minutes until perfectly cooked. Season with a pinch of salt and pepper, and garnish with fragrant coriander leaves before serving.

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