Fish Curry and Rice
Bengal feels incomplete without its traditional everyday dish of fish curry that they have with bhaat or rice. Although the dish is cooked in every household, yet each preparation has its own uniqueness and a certain appeal with a little tweak here and a little there. Here’s presenting to you one of the delicious recipe which will give you the most authentic taste of the Bengali ‘bhaat aar macchher jhol’.
Such is the versatility of the dish that you could temper it to suit your palette for every alternate day meal and also make it rich enough to let it be a part of a party! As it is, Bengalis are certified lovers of rice and fish preparations, this recipe will make you a star in front of your friends and guests when you will cook it for them. Although, there are numerous ways to cook a brilliant fish curry dish, the best is indeed the proper Bengali style.
- Rohu fish, about half inch slices of 8
- Lemon juice, two tablespoon
- Turmeric powder, one table spoon
- Salt to taste
- Mustard oil, 4 tablespoon
- Mustard seeds, one tablespoon
- Onion seeds (kalonji), 1 tablespoon
- Four whole dry chillies
- Bay leaf, one
- Ginger paste, one table spoon
- Garlic paste, one table spoon
- Onion chopped, three medium size
- Mustard paste, one tablespoon
- Red chilli powder, one tablespoon
- Coriander powder, one tablespoon
- Green chilli, four
- Fresh coriander leaves chopped, 2 tablespoons
Serves – 4
Preparation time – 30 – 40 minutes
Cooking time – 30 – 40 minutes
- For making the fish curry, the first step will be marinating the fish fillets with the lemon juice, half tablespoon of turmeric powder and salt to taste.
- The fish fillets along with marinating ingredients must be kept aside for 30 minutes.
- Now grab a pan and heat two tablespoons of mustard oil and shallow fry the fish pieces until the colour turns to slight brown after which they are kept aside.
- Use the heated pan for adding mustard seeds; onion seeds whole red chilies and the bay leaf. Sauté it for few minutes until the seeds crackles up.
- After this, add the ginger and garlic paste and cook again for some time.
- Now, add the chopped onions and cook them until the colour changes to brown.
- Add the remaining turmeric powder along with the mustard paste, red chili powder, coriander powder and stir it.
- Cook it until the oil starts to separate and then add two cups of water and salt and add the shallow fried fish.
- Add green chilies to the fish on a low heat until the fish is cooked and oil starts to flow on the top.
- Present the fish with coriander leaves and fresh hot rice.
For the real Bangla style of eating, make sure you use your hands and savor it fully!