Bengali Fish Curry With Steamed Rice Recipe

About this recipe

Bengali Fish Curry with Steamed Rice is a classic Indian dish that brings the rich culinary traditions of West Bengal to your table. The star of this recipe is fresh Rohu fish, fried to golden perfection and simmered in a flavorful curry infused with mustard oil and aromatic spices like turmeric, red chili powder, and mustard seeds. The curry is balanced with the sweetness of onions and tanginess of tomatoes, finished with a sprinkle of fresh coriander and a squeeze of lemon juice for a refreshing zest. Paired with fluffy steamed rice, this dish is comforting, satisfying, and rich in protein, making it an excellent choice for dinner. Whether you're a fan of bold flavors or exploring Indian regional cuisine, this recipe offers a delightful culinary experience. Perfect for a cozy family meal or a special occasion, it’s a treat for the taste buds and a nourishing option to maintain your health goals.

Ingredients

• 500 g Cambay Tiger Bengali Cut Rohu Fish With Head
• 1 kg Rice
• 200 ml Mustard Oil
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• medium Chilli Green Long
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Orika Big Mustard Seeds
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Lemon

Instructions

1. 1. Rinse the rice thoroughly under running water until the water runs clear.
2. 2. Cook the rice in a pot with 400ml of water and a pinch of salt, ensuring it is fluffy and not overcooked.
3. 3. Clean the Rohu fish pieces and pat them dry with a paper towel.
4. 4. Marinate the fish with turmeric powder and a pinch of salt for 10 minutes.
5. 5. Heat mustard oil in a pan until it starts to smoke, then fry the fish pieces until golden on both sides. Set them aside.
6. 6. In the same pan, add mustard seeds and let them splutter for a few seconds.
7. 7. Add finely sliced onions and sauté until golden brown, stirring occasionally to prevent burning.
8. 8. Stir in garlic and ginger paste, cooking until the raw aroma disappears.
9. 9. Add chopped tomatoes, turmeric powder, red chili powder, and a pinch of salt. Cook until the tomatoes break down and oil separates.
10. 10. Pour 300ml of water into the pan, bring it to a simmer, and gently slide in the fried fish pieces.
11. 11. Cover and cook the fish in the curry for 8–10 minutes on medium heat, allowing the flavors to meld together.
12. 12. Adjust the seasoning and garnish with freshly chopped coriander leaves and thinly sliced green chilies.
13. 13. Squeeze fresh lemon juice over the curry to enhance the flavor before serving.
14. 14. Serve the Bengali fish curry hot with the steamed rice for a wholesome and delicious dinner.