Coat the curry-cut Pomphret with salt and turmeric powder in a mixing bowl, ensuring thorough coating on both sides.
Heat some mustard oil in a pan and shallow fry the Pomphret until golden on both sides. Once cooked, remove the fish and set it aside. Reserve 5 tbsp of the oil in the pan, discarding excess oil.
In the same pan, sauté finely chopped onions until golden brown.
Add turmeric powder, red chili powder, and coriander powder to the onions. Sauté the masala with the onions for 2-3 minutes.
Add finely chopped tomatoes and cook until they form a paste.
Pour in water and add salt. Simmer the masala for 10 minutes.
After 10 minutes, place the fried fish on top of the gravy and mix well. Allow it to cook for another 5 minutes.
Your Bengali fish curry is now ready. Garnish it with chopped coriander leaves before serving.
Ingredients
Directions
Coat the curry-cut Pomphret with salt and turmeric powder in a mixing bowl, ensuring thorough coating on both sides.
Heat some mustard oil in a pan and shallow fry the Pomphret until golden on both sides. Once cooked, remove the fish and set it aside. Reserve 5 tbsp of the oil in the pan, discarding excess oil.
In the same pan, sauté finely chopped onions until golden brown.
Add turmeric powder, red chili powder, and coriander powder to the onions. Sauté the masala with the onions for 2-3 minutes.
Add finely chopped tomatoes and cook until they form a paste.
Pour in water and add salt. Simmer the masala for 10 minutes.
After 10 minutes, place the fried fish on top of the gravy and mix well. Allow it to cook for another 5 minutes.
Your Bengali fish curry is now ready. Garnish it with chopped coriander leaves before serving.
Main Ingredients
- Pomfret (Whole, curry cut pieces): Pomfret is a popular variety of fish known for its delicate flavor and firm texture. It’s a staple in Bengali cuisine and adds richness to the curry. The curry-cut pieces allow for even cooking and better absorption of flavors.
- Turmeric Powder: Turmeric powder is a key spice in Indian cooking known for its vibrant color and earthy flavor. It not only adds a beautiful golden hue to the dish but also provides anti-inflammatory and antioxidant properties.
- Mustard Oil: Mustard oil is commonly used in Bengali cuisine for its strong, pungent flavor. It adds depth to the curry and complements the other spices well. Additionally, mustard oil is rich in monounsaturated fats and has various health benefits.
- Onion and Tomato: Onions and tomatoes form the base of the curry, providing sweetness and acidity respectively. They also add moisture and help create a flavorful gravy. Onions contribute to the caramelization process, enhancing the overall taste of the dish.
- Ginger Garlic Paste: Ginger and garlic paste adds aromatic flavor and depth to the curry. It’s a common ingredient in Indian cooking, known for its ability to enhance the taste of dishes while also providing health benefits such as boosting immunity and aiding digestion.
- Red Chili Powder and Coriander Powder: Red chili powder and coriander powder are essential spices that add heat and warmth to the curry. They contribute to the overall flavor profile and balance the sweetness of the onions and the acidity of the tomatoes.
FAQs
Q. Can I use any other type of fish instead of Pomfret?
A: Yes, you can use other varieties of fish such as Rohu, Katla, or Hilsa to make this curry.
Q. Can I use any other oil for frying and cooking the curry?
A: Traditionally, mustard oil is used for its distinct flavor, but you can substitute it with any other cooking oil if desired.
Q. Can I adjust the spice level according to my preference?
A: Absolutely! Feel free to increase or decrease the amount of red chili powder to suit your taste buds.
Q. Can I skip frying the fish and directly add it to the curry?
A: While frying the fish adds flavor and texture, you can skip this step and add the fish directly to the curry if you prefer a lighter version.
Q. Can I serve this curry with rice or bread?
A: Yes, Bengali fish curry pairs perfectly with steamed rice or Indian breads like roti or paratha.
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