Spicy Bengali Fish Curry Bowl Recipe

About this recipe

Spicy Bengali Fish Curry Bowl is a delightful breakfast dish combining tender fish fillets simmered in a robust, medium-spiced mustard and coconut gravy, balanced with fragrant rice. This dish is designed for an active lifestyle, offering a lean protein boost while keeping calories in check for weight loss. Perfect for families, its bold flavors are sure to make mornings vibrant and satisfying.

Ingredients

• 1 kg Fish Fillets
• 1 kg Basmati Rice
• 500 g Onion
• 500 g Tomato - Hybrid
• 200Ml Kara Coconut Milk Classic (200ml)
• 100 g Yellow Mustard Seeds
• loose Ginger
• 100 g Garlic
• 200 ml Mustard Oil
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera Powder
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Wash the fish fillets thoroughly, pat dry, and marinate with turmeric powder and a pinch of salt. Let it rest for 10 minutes.
2. 2. Cook the basmati rice in a pot until tender and fluffy. Set aside and keep warm.
3. 3. Heat mustard oil in a pan until it reaches its smoking point, then reduce the heat. Lightly fry the fish fillets until golden on both sides and set aside.
4. 4. In the same pan, add mustard seeds and let them splutter. Add chopped onions and sauté until golden brown.
5. 5. Stir in the ginger, garlic, and green chilies. Cook for 2 minutes until aromatic, then add chopped tomatoes and cook until softened.
6. 6. Add red chili powder, cumin powder, and salt. Mix well and cook the spices for a minute. Pour in the coconut milk and simmer for 5 minutes, stirring occasionally.
7. 7. Gently place the fried fish fillets into the gravy and cook on low heat for 5-7 minutes, allowing the flavors to meld.
8. 8. Serve the fish curry hot over a bed of steamed basmati rice, garnished with fresh coriander leaves.