Bengali Fish Curry

Fish and Groundnuts both are amazing sources of protein! So how about a succulent Bengali Fish Curry cooked in Swastik Kachi Ghani Mustard Oil? Sounds Yummy, doesn’t it. Well, we couldn’t agree more! That’s why here is the recipe to make a Bengali Fish Curry, that will satisfy your taste buds and your soul!

Ingredients

To marinate the fish:

- 500 gram of Rohu fish.
- Three-quarters tablespoon of red chilli powder.
- Half tablespoon of turmeric powder.
- Salt as per your taste


For Stuffing:

- Two cups of boiled potatoes cut in the shape of cubes.
- Three-quarters worth of boiled green peas in a cup.
- One tablespoon of cumin seeds (jeera).
- Half tablespoon of dried mango powder (amchur).
- Two tablespoons of chopped green chillies.
- One tablespoon of Swastik Double Filtered Groundnut oil.
And salt as per your taste.

Marinate

- Cut the fish into equal pieces and then put these pieces into a bowl.

- Add red chilli powder, turmeric powder and salt into the bowl and mix the fish pieces into the spices.

-   Then cover it up and keep it aside to marinate for fifteen minutes.


Frying

- To fry the fish, heat a frying pan and add two cups of Swastik Kachi Ghani Mustard Oil into it.

- Once the oil reaches its maximum heating point, put the marinated fish pieces into the oil and fry them till they are golden brown.

- Then take the fish pieces out and keep them aside.


Curry

- Take the same pan and heat the oil again, once heated add fenugreek seeds and bay leaves into it.

- Once the fenugreek seeds become golden brown add the chopped onion and ginger and garlic powder into the pan.

- When the onions become light brown too, add the chopped tomatoes and green chillies into the pan. Also, add all the spices (Red chilli powder, Turmeric powder, Cumin powder and Coriander powder) and mix well.

- Once all of these things are fried well and the oil is separated from the masala, add two cups of water into the pan.

- Once the water starts boiling, start adding the fried fish pieces into it.

- Now close the lid of the pan and let it cook on low to medium flame for around ten to fifteen minutes.
- After fifteen minutes, take the lid off and garnish it with Coriander. Your fish curry is ready to be served!  
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