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Bengali Fish Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a recipe for fish cooked in a mustard based curry sauce. Traditionally, it's cooked using mustard oil, and for the curry, the black mustard grains are soaked in water and then ground over a flat grinding stone, using a stone rolling pin kind of a thing. It basically acts as a pestle and mortar. The use of mustard oil and freshly ground mustard makes it very strong and pungent. But not this one. I've altered the ingredients and added a few extra by using whatever is available, and thus altered the flavour into a milder but flavourful curry.

This is a recipe for fish cooked in a mustard based curry sauce. Traditionally, it's cooked using mustard oil, and for the curry, the black mustard grains are soaked in water and then ground over a flat grinding stone, using a stone rolling pin kind of a thing. It basically acts as a pestle and mortar. The use of mustard oil and freshly ground mustard makes it very strong and pungent. But not this one. I've altered the ingredients and added a few extra by using whatever is available, and thus altered the flavour into a milder but flavourful curry.

Ingredients

Serves: 4

Metric Cups

For the Fish

  • 1 kilogram pollock fillet (or any firm white fish)

For the Marinade

  • 1 teaspoon turmeric
  • 2 teaspoons salt
  • 1 lime (juice)

For the Curry

  • 4 tablespoons vegetable oil
  • 4 teaspoons garlic (finely chopped)
  • 1 tablespoon ginger paste
  • 1 large onion (finely chopped)
  • 4 green chilli (slit lengthways but keep intact)
  • 2 teaspoons turmeric
  • 2 tomatoes (each cut into 8 wedges)
  • ½ teaspoon ground cumin
  • 100 grams mustard
  • 1 salt (to taste)
  • 500 millilitres water
  • 1 handful fresh coriander (roughly chopped)

For the Fish

  • 2⅕ pounds pollock fillet (or any firm white fish)

For the Marinade

  • 1 teaspoon turmeric
  • 2 teaspoons salt
  • 1 lime (juice)

For the Curry

  • 4 tablespoons vegetable oil
  • 4 teaspoons garlic (finely chopped)
  • 1 tablespoon ginger paste
  • 1 large onion (finely chopped)
  • 4 green chile (slit lengthways but keep intact)
  • 2 teaspoons turmeric
  • 2 tomatoes (each cut into 8 wedges)
  • ½ teaspoon ground cumin
  • 3½ ounces mustard
  • 1 salt (to taste)
  • 18 fluid ounce water
  • 1 handful cilantro (roughly chopped)

Method

Bengali Fish Curry is a community recipe submitted by Mithai and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut the fish fillets in 1"x1" or so pieces.
  • in the salt, turmeric and lime juice, and let it sit while you get on with the curry.
  • Heat the oil in a wok/saucepan, add the onions and saute till soft. Add the ginger, garlic and green chillies, and fry till it begins to colour. Add the turmeric, stir in for 30secs until the turmeric loses its raw smell.
  • Add the tomatoes, and add in the water. Stir in the mustard, add the cumin, and let it come to a boil. Add the fish pieces, and discard any liquid that has collected at the bottom of the utensil.
  • Add salt to taste. Cover and cook till the fish is done.
  • Take off the heat, and sprinkle over the coriander leaves. Serve hot with plain steamed rice.
  • Cut the fish fillets in 1"x1" or so pieces.
  • in the salt, turmeric and lime juice, and let it sit while you get on with the curry.
  • Heat the oil in a wok/saucepan, add the onions and saute till soft. Add the ginger, garlic and green chillies, and fry till it begins to colour. Add the turmeric, stir in for 30secs until the turmeric loses its raw smell.
  • Add the tomatoes, and add in the water. Stir in the mustard, add the cumin, and let it come to a boil. Add the fish pieces, and discard any liquid that has collected at the bottom of the utensil.
  • Add salt to taste. Cover and cook till the fish is done.
  • Take off the heat, and sprinkle over the coriander leaves. Serve hot with plain steamed rice.
  • Tell us what you think