Bengali cuisine is one of the most delicious variety of Indian cuisine that is perfect to tickle your taste buds with a variety of flavors. Using fresh spices and the smell of mustard oil, these recipes are bound to be very appetizing. The recipes from Bengal has a global audience, and there is a real demand for Bengali recipes even in foreign countries, where there is a significant Bengali people. Bangladesh, initially a part of West Bengal has also contributed greatly to the growth of this cuisine.
And every time you think of Bengali food, fish characterizes most of them, which has a great importance in traditional cuisine and is the staple food of the population, together with rice and vegetables. So let's look at a real Bengali Fish Curry. Fish curry or as it is commonly called in Bengal, Machher Jhol, can be made with any type of freshwater fish such as Rohu, Catla, Pabda or Tangra. To give a taste of this preparation, the use of freshly ground spices is preferable.
One of my favorite dishes of fish curry is also known as Doi maach in Bengali which I learned from my mother. It's easy to cook and absolutely delicious and is a good main course for lunch if you prefer fish with bones. You can cook it with Rohu fish, bhetki (red snapper fish) or any fish of your choice. Try to get thicker, long and fleshy parts from the market. Remember to fry the fish and cook the dish with the same oil as it retains the flavor intact.
Prep Time: 10 mins ♥ Cook Time: 30 mins ♥ Total Time: 40 mins ♥ Yield: 4 servings
Nutrition facts per 100 gms: 180 calories, 4.6 grams fat
3 tbsp mustard oil
4 fish fillets
3 tsp ginger garlic paste
2 bay leaves
2 small pieces of cinnamon
2 tbsp yoghurt
1 tsp cumin seeds
5 green chillies
1 tsp chili powder
1 tsp turmeric powder
2 tsp coriander
1 tsp cumin powder
2 tbsp yogurt
Salt to taste
It's important to wash the fish well. Once this is done, marinate the fish fillets for 15 minutes with turmeric powder and salt. Set aside.
Heat oil in a pan and lightly fry all the ingredients one by one except the yogurt. Fry the fish fillets at the last. Add yogurt and a little water and let simmer for 15 minutes.
Take off stove and serve with steamed white rice.
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