Name: Bengali Fish curry ( Curry and gravy contest ) recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: Seer / fish steaks 7; Mustard oil 3tablespoons; Ajwain 1 tablespoon; Mustard seeds - 1 teaspoon; Green chilly 1; Onion ( medium) 1 finely chopped; Ginger garlic paste - 1 1/2 teaspoons; Ripe big sized tomatoes 3 grated into purée; Salt 2 teaspoons; Turmeric powder 1 teaspoon; Kashmiri chilli powder - 1 teaspoon; Chilli powder - 1 tablespoon; curry leaves 20 leaves; Cilantros for garnishing

ABOUT Bengali Fish curry ( Curry and gravy contest ) RECIPE

Bengali fish curry is a traditional recipe . Fresh water dishes taste the best in this recipe . Seer , sea bass and salmon also adds good flavour and taste to this curry . Mustard oil and ripe tomatoes are the secret ingredients of this curry . Authentic recipe made with our regular kitchen ingredients .

Ingredients Serving: 4

Seer / fish steaks 7
Mustard oil 3tablespoons
Ajwain 1 tablespoon
Mustard seeds - 1 teaspoon
Green chilly 1
Onion ( medium) 1 finely chopped
Ginger garlic paste - 1 1/2 teaspoons
Ripe big sized tomatoes 3 grated into purée
Salt 2 teaspoons
Turmeric powder 1 teaspoon
Kashmiri chilli powder - 1 teaspoon
Chilli powder - 1 tablespoon
curry leaves 20 leaves
Cilantros for garnishing

Instructions

In a heavy bottomed wok , heat mustard oil . Add mustard seeds and ajwain seeds and fry slightly toll it turns colour . Add one slit green chilly , curry leaves , ginger garlic paste and chopped onion and fry the onions till it turns golden brown .
Add the grated tomato purée and sauté it well . Let the purée cook for 2 minutes till the raw smell leaves . Add the dry powders and salt . Mix all together and close the lid . Let the gravy cook for few more minutes till the oil floats on the top . Add water if required to prevent the gravy getting burnt .
Once you see the oil floating on the gravy , drop the fish steaks into it and let it cook for 3 minutes . Switch off the flame . Garnish with freshly chopped cilantros . Serve Hot with rice / dosa / idlis / rotis .

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