Bengali Fish Curry Recipe

Welcome to our blog, where we bring you the most authentic and mouthwatering Bengali recipes straight from the villages of Bengal. Today, we have an absolute treat for all the seafood lovers out there – Bengali Small Fish Curry Recipe Village Style.

There's something truly special about the way Bengalis cook their fish curries, and this recipe is no exception. Packed with flavors and made with love, this traditional Bengali small fish curry is sure to transport you to the vibrant streets of Kolkata.

Using the freshest catch of the day, we start by marinating the small fish with a blend of aromatic spices. The secret lies in the perfect balance of turmeric powder, red chili powder, cumin powder, and coriander powder. Once the fish is marinated, we let the flavors infuse, allowing the spices to work their magic.

Next, we move on to the star ingredient of this recipe – the mustard paste. Made from freshly ground mustard seeds, this paste adds a distinctive tangy and pungent flavor to the curry. It's a quintessential element of Bengali cuisine that elevates the dish to a whole new level.

As we move to the cooking process, we heat up a traditional clay pot, adding a generous amount of mustard oil. The sizzling sound of the oil hitting the pan is enough to get your taste buds tingling. Into the hot oil, we temper some whole spices like bay leaves, cinnamon, and cardamom, releasing their beautiful aroma.

Then comes the finely chopped onions, sautéed until they turn golden brown. This step adds a rich sweetness to the curry, balancing out the flavors perfectly. Once the onions are cooked, we add ginger and garlic paste, further enhancing the taste profile.

Now it's time to add the marinated fish to the pot. Carefully placing each piece, we let them simmer in the flavorful sauce. To balance the tanginess of the mustard paste, we add a dash of yogurt, giving the curry a creamy texture and a hint of tang.

To bring it all together, we sprinkle some green chilies and freshly chopped coriander leaves on top. The vibrant green chilies add a subtle heat, while the coriander leaves lend a refreshing aroma. Covering the pot, we let the curry simmer on low heat, allowing the fish to soak up all the flavors.

Finally, after the perfect amount of time, we unveil our Bengali Small Fish Curry – a masterpiece of flavors, textures, and aromas. The fish is tender, the curry is rich and inviting, and the spices blend harmoniously with the mustard paste. It's a true celebration of Bengali culinary traditions.

So, if you're craving an authentic Bengali experience, look no further than our Bengali Small Fish Curry Recipe Village Style. With its unique combination of flavors and spices, this dish is sure to become a favorite in your kitchen. Join us in the journey of rediscovering the rich culinary heritage of Bengal, one recipe at a time.

Ingredients:

- 500 grams small fish (such as hilsa, rohu, or katla)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon mustard oil
- Salt to taste
- Fresh coriander leaves for garnish

Instructions:

1. Clean the small fish thoroughly and marinate them with half a teaspoon of turmeric powder and a pinch of salt. Let it sit for 15 minutes.
2. Heat mustard oil in a pan or kadhai over medium heat.
3. Fry the marinated fish until they turn golden brown. Remove and set aside.
4. In the same pan, add the chopped onions and sauté until they turn translucent.
5. Add the ginger and garlic paste and cook for a minute until the raw smell disappears.
6. Add the tomato puree, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook the masala on low heat until the oil separates from the mixture.
7. Add the slit green chilies and half a cup of water. Stir well and bring the mixture to a boil.
8. Gently add the fried fish to the gravy and simmer for 5-7 minutes, allowing the flavors to meld together.
9. Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Note: Adjust the spice level according to your taste preferences. Feel free to add more water if you prefer a thinner gravy.