This Bengali-Inspired Fish Curry brings together traditional flavors of the region, using a blend of fragrant spices like mustard seeds, cumin, and turmeric. The tender fish, simmered in a rich, tangy tomato-based sauce, perfectly absorbs the warm spices. With the addition of fresh curry leaves and fiery red chilies, this dish captures the essence of Bengali cuisine. It’s a flavorful yet simple fish curry that pairs wonderfully with steamed rice or naan.
Ingredients
- 300g (10oz) of skinless cod, pollock, or hake fillet.
- ½ teaspoon salt
- 2 tablespoons cooking oil
- 150g (1 medium-large) onion, finely chopped
- Thumb-sized piece of ginger, minced
- 2 garlic cloves, minced
- 400g (14oz) tin chopped tomatoes
- 2 tablespoons tomato puree
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 red chilies, slit lengthwise
- 12 curry leaves
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon sugar
Instructions
1. Prepare the Fish:
- Season the fish with ½ teaspoon salt and set aside while you prepare the curry base.
2. Sauté the Aromatics:
- In a large skillet, warm 2 tablespoons of cooking oil over medium heat.
- Add the mustard seeds and cumin seeds to the hot oil, letting them sizzle for about 30 seconds until fragrant.
- Add the chopped onion and sauté for 4-5 minutes, or until soft and golden.
3. Add the Garlic, Ginger, and Spices:
- Stir in the minced garlic, ginger, curry leaves, and slit red chilies. Cook for another 2 minutes until the mixture becomes aromatic.
- Add the ground coriander, turmeric, and sugar, stirring well to combine the spices with the onion mixture.
4. Make the Tomato Base:
- Add the diced tomatoes and tomato paste to the mixture.
- Stir well, allowing the tomatoes to cook down for about 8-10 minutes.
- Stir occasionally until the sauce thickens and the oil begins to separate.
5. Cook the Fish:
- Gently add the seasoned fish into the curry sauce, making sure the fillets are well coated.
- Lower the heat and cover the pan.
- Let it simmer for 8 to 10 minutes, or until the fish is thoroughly cooked and can be easily flaked with a fork.
6. Adjust Seasoning and Serve:
- Garnish with extra fresh curry leaves or coriander if desired, and serve hot with steamed rice or naan.
Conclusion
This Bengali-Inspired Fish Curry is a delightful way to enjoy fresh fish with a bold and flavorful sauce. The combination of mustard seeds, curry leaves, and warm spices gives the dish its distinctive regional flavor, while the tomato base adds a comforting richness. Perfect for a weeknight dinner, this dish is sure to please anyone who loves Indian-inspired flavors.
Bengali-Inspired Fish Curry
A flavorful Bengali-inspired fish curry made withtender cod simmered in a spiced tomato sauce with mustard seeds, curry leaves,and a blend of aromatic spices. A perfect pairing for rice or naan.
- 300 g 10oz of skinless cod, pollock, or hake fillet.
- ½ teaspoon salt
- 2 tablespoons cooking oil
- 150 g 1 medium-large onion, finely chopped
- Thumb-sized piece of ginger (minced)
- 2 garlic cloves (minced)
- 400 g 14oz tin chopped tomatoes
- 2 tablespoons tomato puree
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 red chilies (slit lengthwise)
- 12 curry leaves
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon sugar
Prepare the Fish:
- Season the fish with ½ teaspoon salt and set aside while you prepare the curry base.
Sauté the Aromatics:
- In a large skillet, warm 2 tablespoons of cooking oil over medium heat.
- Add the mustard seeds and cumin seeds to the hot oil, letting them sizzle for about 30 seconds until fragrant.
- Add the chopped onion and sauté for 4-5 minutes, or until soft and golden.
Add the Garlic, Ginger, and Spices:
- Stir in the minced garlic, ginger, curry leaves, and slit red chilies. Cook for another 2 minutes until the mixture becomes aromatic.
- Add the ground coriander, turmeric, and sugar, stirring well to combine the spices with the onion mixture.
Make the Tomato Base:
- Add the diced tomatoes and tomato paste to the mixture.
- Stir well, allowing the tomatoes to cook down for about 8-10 minutes.
- Stir occasionally until the sauce thickens and the oil begins to separate.
Cook the Fish:
- Gently add the seasoned fish into the curry sauce, making sure the fillets are well coated.
- Lower the heat and cover the pan.
- Let it simmer for 8 to 10 minutes, or until the fish is thoroughly cooked and can be easily flaked with a fork.
Adjust Seasoning and Serve:
- Garnish with extra fresh curry leaves or coriander if desired, and serve hot with steamed rice or naan.