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Bengali Fish Curry

Yields2 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Macher Jhol

 1 Whole Pomfret, Curry cut pieces
 1.25 tsp Turmeric Powder
 ½ cup Mustard Oil (For frying fish), 5 tbsp for making Curry
 2 Medium Onion, Finely Chopped
 2 Medium Tomato, Finely Chopped
 1 tsp Ginger Garlic Paste
 1 tsp Red Chili Powder
 1 tsp Coriander Powder
 2 cups Water
 2 tbsp Coriander Leaves, Chopped
 Salt, To Taste
1

Coat the curry-cut Pomphret with salt and turmeric powder in a mixing bowl, ensuring thorough coating on both sides.

2

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.

3

In the same pan, sauté finely chopped onions until golden brown.

4

Add turmeric powder, red chili powder, and coriander powder to the onions. Sauté the masala with the onions for 2-3 minutes.

5

Add finely chopped tomatoes and cook until they form a paste.

6

Pour in water and add salt. Simmer the masala for 10 minutes.

7

After 10 minutes, place the fried fish on top of the gravy and mix well. Allow it to cook for another 5 minutes.

8

Your Bengali fish curry is now ready. Garnish it with chopped coriander leaves before serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories341
% Daily Value *
Total Fat 29.6g38%

Saturated Fat 3.3g17%
Cholesterol 10mg4%
Sodium 1253mg55%
Total Carbohydrate 15.8g6%

Dietary Fiber 4.8g18%
Total Sugars 6.4g
Protein 5.3g
Calcium 4mg1%
Iron 7mg39%
Potassium 430mg10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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