Bengali Fish Curry

Bengalis love their fish. Be it on curry, fried fish or grilled fish they just devour their fish dishes.  As much as them,  I love fish as well and anything with fish I'm in it. During one of the weekend when I did my marketing I was participating looking for pomfret having in mind to dish out this Bengali fish curry. 

Found this beautiful white pomfret and came back to cook this delicious curry. Unlike the regular fish curry,  this gorgeous looking curry required very little spices and easy steps to prepare. Do not skip mustard oil in the process as it's lend the much needed nutty flavour and enhance the base of the curry. Serve with hot white rice for a maximum taste. 

Ingredients 

5 pieces pomfret, wash & cleaned 

4 green chillies 

1 large onion, chopped 

1 large tomato,chopped

3 cloves garlic

1 tsp turmeric powder 

1/2 tsp Nigella seeds 

1 tsp cumin powder

1 1/2 tsp Kashmiri chilly powder 

1/2 tsp sugar 

1 1/3 cups water 

Handful chopped coriander leaves 

4 tbsp mustard oil

Salt to season 

Methods

Marinate the fish with 1/2 tsp turmeric powder and salt for an hour. 

Grind the tomato, onion & garlic into coarse paste. 

Heat oil in a pan and fry the fish till golden brown. Transfer to a plate line with kitchen towel. 

In the same pan add the mustard seeds. Once the mustard seeds splutter add green chillies ,ground onion tomato paste. Cook for 3-4 minutes till oil started to separate.

Add chilly powder, cumin powder,sugar and remaining 1/2 tsp turmeric powder. Add 2-3 tbsp water and cook for another 3-4 minutes.

Add 1 1/4 cups of water and cook for 2-3 minutes.  Add the fried fish and keep cooking for 4-5 minutes. 

Add the chopped coriander leaves and switch off the heat.

Serve with hot white rice.