Bengali Fish Curry

Bengali Fish Curry with Mustard

Ingredients:

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets8
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

How to make bengali fish curry :

• Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
• Keep aside for 30 minutes.
• Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
• Take off and keep aside.
• Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
• Mix in cut onion and stir fry until slightly brown in colour.
• Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
• Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
• Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
• Take off and decorate with cut green coriander leaves.

Catfish Cauliflower Curry

Ingredients:
500 gm Magur Mach
400 gm Phulkopi- cut into medium florets
300 gm Potatoes - cut into medium cubes
200 gm chopped Tomatoes
6 slited Green chillies
2 Bay leaves
2 tsp Ginger paste
2 tsp Chilly powder
2 tsp Coriander powder
1 tsp Cumin powder
1 tsp Whole cumin seeds
1/2 tsp Turmeric powder
2 tbsp chopped Cilantro
6 tbsp Oil
Salt to taste

Method:
1.In 5 tbsp warm water, mix the ginger, turmeric, cumin and coriander powders, into paste
2.Wash and clean the fish and rub with salt and turmeric, set aside for 10-15 minutes.
3.Rub the salt and turmeric on phulkopi and potatoes pieces and keep aside.
4.Heat oil in pan, fry the phulkopi and potatoes separately and set aside.
5.In the remaining oil, fry the fish and set aside.
6.Heat 2 tbsp oil oil in a separate pan, add the bay leaves and cumin seeds, allow to splutter.
7.Add the masala paste prepared above and saute for 5 minutes until oil starts separating.
8.Add the tomatoes and saute until gets tender.
9.Add 3 cups of warm water and salt, bring to a boil.
10.Add the phulkopi and potatoes and simmer cook for 7-8 minutes until potatoes are almost done.
11.Add the fried fish, green chillies and simmer for 5 minutes until potatoes are cooked well.
12.Garnish with the cilantro and serve with plain rice.

Spicy Fish with Vegetables

Ingredients :
1 Fish - cut into large pieces and fried
1 cubed Potato
2 sliced Parvals
1 cubed Brinjal
1 Raw banana - cut lengthwise and fried
2 chopped Tomatoes
4 Red chillies
1/4 tsp Turmeric powder
1/4 tsp Cumin seeds
1/4 tsp Coriander powder
1/4 tsp Black pepper
2 tbsp Mustard oil
Salt to taste

Method :
1.Grind the tomatoes, chillies, turmeric powder, cumin seeds, coriander powder and black pepper into paste.
2.Heat oil in pan and fry the ground paste until oil separates.
3.Add the potato, parvals, brinjal and fried banana pieces, mix.
4.When the vegetables are tender, add the fried fish pieces and salt, cook over low fire until done.
5.Serve hot with puris.

Spicy Rui Machher Kalia

Ingredients :
500 gm Rui Fish
1 chopped Onion
3-4 cloves Garlic
4 Hot red chillies
2 Bay leaves
1/2 inch grated Ginger
1/2 tbsp beaten Curd
1/2 tsp Turmeric powder
1/2 tsp Sugar
1/4 tsp Cumin seeds
2 tbsp Mustard Oil
Salt to taste

For Garam Masala :
2 Cloves
2 Cardamoms
1/2 inch Cinnamon

Method:
1.Clean the fish pieces and pat dry. Grind the garam masala ingredients into paste with water and set aside.
2.Marinate the fish with salt and turmeric powder for 10 minutes.
3.Heat the oil in kadai and shallow fry the fish and set aside.
4.To the same oil, add the sugar, bay leaves, cumin seeds, salt, turmeric and ground paste, saute for couple of minutes.
5.Add the curd with half cup of water and bring to a boil.
6.Add the fish pieces and simmer for 5-6 minutes.
7.Serve hot with rice.

Hilsa Fish Curry

Ingredients:

500g hilsa fish
65g tamarind
100g onions, chopped
6 green chilies
5 red chilies
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp khus khus seeds
2 small bunches of cilantro
5 cloves garlic
100g oil
Salt to taste

Method:

1. Clean and wash the fish in salt water and cut into pieces. Do not wash the fish after cutting into pieces.

2. Make a paste of coriander seeds, red chilies, cumin seeds, khus khus seeds, garlic in a blender.

3. Heat oil in a wide skillet, fry the onions and add the above mix along with fish pieces and some salt. Allow to cook for 10 minutes.

4. Now add tamarind water (soak tamarind in water for few minutes and extract tamarind water), green chilies, cilantro and cook for another 30 minutes until the gravy thickens.

5. Instead of serving hot, serve this dish after 7-8 hours. Looks and tastes delicious.