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.