Bengali Fish Curry Alternate Recipe
Ingredients
Clean fish pieces and marinate with 1 tsp of turmeric powder and some salt; set aside for 1 hr.
Cut cauliflower florets and put them into hot salty water for 30 minutes. Now heat mustard oil in a pan and fry the fish till golden and set aside on paper towel.
In the same oil fry the potatoes and cauliflower until light golden; set aside.
Add additional oil if needed and add cumin seed and bay leaf to the oil and fry for 1 minute; then add chopped tomatoes some salt and sugar and fry until tomatoes become pulpy.
Take a small bowl and make a paste of turmeric, red chili powder, cumin powder and ginger paste with little water. Add the paste to the pan and fry masala until oil separates. When the oil starts separating from the masala add the fried vegetables and fry for couple of minutes.
Now pour 2 cups of warm water into the pan, cover the pan and simmer for 10 mins or until the vegetables become tender.
After 10 minutes add the fish, uncover and increase heat to let boil for 5 minutes then let stand for 5 minutes.
Transfer the curry into a suitable bowl and sprinkle some garam masala. Serve with rice
- White fish of one's choice e.g. Tilapia (Original recipé called for Bhetki Fish Or Barramundi Perch) 4-6 pieces
- Salt - As per taste
- Turmeric powder - 1 1/2 tsp
- Mustard oil - 4 to 6 tablespoons
- Cauliflower - 8 Florets
- Potato (large) - Cut into medium size pieces
- Bay Leaves - 1
- Cumin Seed - 1 tsp
- Tomato chopped - 2 medium
- Ginger Paste - 1 tsp
- Cumin Powder - 1/2 tsp
- Garam Masala Powder - 1/2 tsp
- Red Chilli Powder - As per taste
Clean fish pieces and marinate with 1 tsp of turmeric powder and some salt; set aside for 1 hr.
Cut cauliflower florets and put them into hot salty water for 30 minutes. Now heat mustard oil in a pan and fry the fish till golden and set aside on paper towel.
In the same oil fry the potatoes and cauliflower until light golden; set aside.
Add additional oil if needed and add cumin seed and bay leaf to the oil and fry for 1 minute; then add chopped tomatoes some salt and sugar and fry until tomatoes become pulpy.
Take a small bowl and make a paste of turmeric, red chili powder, cumin powder and ginger paste with little water. Add the paste to the pan and fry masala until oil separates. When the oil starts separating from the masala add the fried vegetables and fry for couple of minutes.
Now pour 2 cups of warm water into the pan, cover the pan and simmer for 10 mins or until the vegetables become tender.
After 10 minutes add the fish, uncover and increase heat to let boil for 5 minutes then let stand for 5 minutes.
Transfer the curry into a suitable bowl and sprinkle some garam masala. Serve with rice