Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, bengali fish curry. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Bengali Fish Curry is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Bengali Fish Curry is something which I have loved my whole life.
Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. If you do not have access to rui maach, you also can use salmon, pomfret, sea bass, red snapper, tilapia, or catfish. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish.
To begin with this particular recipe, we must first prepare a few components. You can have bengali fish curry using 11 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Bengali Fish Curry:
- Make ready 6 Fish steaks
- Get 3/4 tsp Turmeric powder
- Take to taste Salt
- Prepare 3 Tomatoes - medium
- Prepare 4 Garlic cloves
- Prepare 5 Green chilies
- Get 1 1/2 tbsp Powdered Mustard seeds
- Prepare 2 cups Water
- Make ready 5 tbsp Mustard oil
- Get 1 1/2 tsp Nigella seeds or kalonji
- Get Coriander leaves - chopped, for garnish
I love having fish curries and one of the flavours that I enjoy most are in a Bengali Fish Curry. I searched for various Bengali Fish Curry recipes online, and got inspired by @bongeats with their Macher Kalia recipe. So I cooked my own version, tweaked the recipe and came up with this. Bengali Fish Curry - Macher kalia Shyamali Sinha Machher Kalia or Bengali Fish curry recipe or FisKalia recipe is a Bengali delicacy.
Instructions to make Bengali Fish Curry:
- Marinate the fish steaks with little turmeric powder and salt. Keep aside.
- Powder yellow mustard seeds to yield the required amount for curry as per recipe.
- Blend tomatoes, garlic, 3 green chilies, powdered mustard, salt and half cup of water to a smooth paste. Keep aside.
- Heat mustard oil in a pan until smoking hot. Remove from heat for 30sec and then keep back
- Add nigella seeds and let it sizzle for about 10 sec. Add the tomato-mustard-chilli paste.
- Cook until the excess water is evaporated and oil is released. This would take about 10 mins.
- Reduce heat and cook for anouther couple of minutes until it darkens a little
- Add one and half cups of water, mix well and bring to a boil. Simmer for about ten minutes.
- Pan fry the marinated fish steaks in mustard oil until golden brown.
- Add the fish to the mustard sauce and cook for a couple of minutes more.
- Garnish with coriander leaves and serve hot with steamed rice.
It mainly cooks with Rahu/Rui fish. Here in Melbourne, we also prepare this dish with freshwater fish like Trout. It also tastes delicious with fish like Mullet, Milkfish, Salmon. This Bengali style fish curry is the perfect accompaniment to steamed rice and a quick nap is customary post it! Rohu, a delicious sweet water fish is cooked in a luscious curry with the pungent flavour and aroma of mustard in each bite.
So that’s going to wrap it up with this special food bengali fish curry recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this webpage in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My site becomes “the place to be” when it comes to bengali fish curry cooking. Go on get cooking!
