Authentic Bengali Fish Curry with Yogurt and Spices
Embark on a culinary journey to Bengal, India with this authentic Bengali Fish Curry recipe, a treasured dish that brings together vibrant spices and tangy yogurt. This iteration features firm white fish like cod, swordfish, or mahi-mahi, gently cooked in a rich and aromatic sauce that embodies the flavors of the region. The use of fresh spices, including coriander, cumin, and cardamom, combined with the yogurt base creates a beautifully balanced dish that is both comforting and satisfying. Serve this curry over a bed of fluffy steamed basmati rice for a complete meal that transports your taste buds to the heart of Bengal, showcasing the traditional cooking methods and flavors of Indian cuisine.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Coriander seeds
2 teaspoons (Whole)
Cumin seeds
1 teaspoon (Whole)
Dried hot red chiles
2 (Whole)
Whole cloves
2 (Whole)
Green cardamom pods
2 (Whole)
Cinnamon stick
1 inch (Whole)
Firm white fish (cod, swordfish, mahi-mahi)
2 lbs (Cut into bite-sized pieces)
Ground turmeric
3/4 teaspoon (Ground)
Salt
1/2 teaspoon (Ground or sea salt)
Canola oil
2 tablespoons (For frying)
Onion
3/4 cup (Finely chopped)
Fresh ginger
1 teaspoon (Grated and peeled)
Garlic clove
1 (Minced)
Indian bay leaf
1 (Whole)
Water
1/4 cup (For cooking)
Salt
1 teaspoon (To taste)
Sugar
1/2 teaspoon (To balance flavors)
Plain yogurt
1 cup (For sauce)
Instructions
1
Start by preparing the spice mix. In a grinder or mortar and pestle, combine the coriander seeds, cumin seeds, dried hot chiles, cloves, green cardamom pods, and cinnamon stick. Grind until you achieve a fine powder. Set this aromatic spice mix aside.
2
In a large bowl, cut the firm white fish into bite-sized pieces. Season the fish with salt and ground turmeric, then toss gently until all pieces are evenly coated with the vibrant yellow color.
3
In a deep pan or skillet, heat the canola oil over medium heat. Once hot, carefully add the marinated fish pieces to the pan and fry until they are lightly browned on all sides. Use a slotted spoon to remove the fish from the pan, allowing any excess oil to drain, and set aside.
4
If necessary, add a bit more oil to the pan. Incorporate the finely chopped onion and sauté until it turns translucent, stirring frequently to avoid burning.
5
Add the grated ginger, minced garlic, and Indian bay leaf to the pan. Cook for one to two minutes until fragrant. Then, sprinkle in the prepared spice mix and sauté for an additional two minutes to release the flavors.
6
Pour in 1/4 cup of water and add 1 teaspoon of salt along with 1/2 teaspoon of sugar to the pan. Remove the pan from heat, then stir in the plain yogurt until all the ingredients are well combined and create a smooth sauce.
7
Return the pan to low heat and cook the mixture for about five minutes, stirring occasionally to prevent the sauce from sticking to the bottom.
8
Gently add the fried fish back into the pan along with any juices that have accumulated. Continue to cook over low heat for an additional five minutes, or until the fish is fully cooked and tender.
9
Before serving, be sure to remove the bay leaf and serve the delicious Bengali Fish Curry hot over a bed of steamed basmati rice, allowing the flavors to meld beautifully.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Bengali Fish Curry?
It is a traditional Indian dish from the Bengal region featuring firm white fish cooked in a rich, aromatic yogurt-based sauce with vibrant spices like coriander, cumin, and cardamom.
What types of fish are recommended for this recipe?
Firm white fish such as cod, swordfish, or mahi-mahi are ideal for this curry.
What spices are included in the homemade spice mix?
The spice mix consists of coriander seeds, cumin seeds, dried hot red chiles, whole cloves, green cardamom pods, and a cinnamon stick.
How should the fish be prepared before cooking?
The fish should be cut into bite-sized pieces and seasoned with salt and ground turmeric until evenly coated.
What type of oil is used to fry the fish?
The recipe specifies using canola oil for frying the marinated fish pieces.
How long do you fry the fish?
The fish should be fried until the pieces are lightly browned on all sides.
What aromatics are added to the pan after the onion?
Grated fresh ginger, minced garlic, and an Indian bay leaf are added and cooked until fragrant.
When should the yogurt be added to the sauce?
After sautéing the spices and adding water, salt, and sugar, the pan should be removed from the heat before stirring in the plain yogurt.
How long should the yogurt sauce cook before adding the fish back?
The yogurt mixture should cook on low heat for about five minutes, stirring occasionally.
What is the final cooking step for the fish?
Gently add the fried fish back into the pan and cook over low heat for an additional five minutes until the fish is fully cooked and tender.
What should be removed from the curry before serving?
The Indian bay leaf should be removed before serving the dish.
What is the best side dish for Bengali Fish Curry?
It is best served over a bed of fluffy steamed basmati rice.
How much fish is needed for this recipe?
The recipe requires 2 lbs of firm white fish.
What is the purpose of adding sugar to the sauce?
A small amount of sugar (1/2 teaspoon) is used to balance the flavors of the spices and tangy yogurt.
How much yogurt is used in the sauce?
The recipe calls for 1 cup of plain yogurt.
What equipment can be used to grind the spices?
You can use a spice grinder or a mortar and pestle to achieve a fine powder.
How much onion is required?
The recipe uses 3/4 cup of finely chopped onion.
How do you prepare the ginger and garlic?
The fresh ginger should be peeled and grated, and the garlic clove should be minced.
What color does the turmeric give the fish?
The turmeric gives the fish a vibrant yellow color during the marination process.
Is any water added to the curry sauce?
Yes, 1/4 cup of water is added along with salt and sugar before incorporating the yogurt.
How many cloves are used in the spice mix?
The recipe calls for 2 whole cloves.
How many cardamom pods are used?
Two green cardamom pods are used in the spice blend.
What size should the cinnamon stick be?
The recipe uses a 1-inch whole cinnamon stick.
How much cumin is needed for the spice mix?
The recipe requires 1 teaspoon of whole cumin seeds.
How much coriander is needed?
The recipe requires 2 teaspoons of whole coriander seeds.
What kind of chiles are used?
Two whole dried hot red chiles are used in the spice mix.
What is the role of the Indian bay leaf?
It is an aromatic added during the sautéing stage to infuse the sauce with flavor.
Should the onion be sautéed to a specific consistency?
Yes, the onion should be sautéed until it turns translucent.
How much turmeric is used to season the fish?
The recipe uses 3/4 teaspoon of ground turmeric for the fish seasoning.
What makes this curry balanced according to the description?
The combination of fresh ground spices with a tangy yogurt base creates a balanced, comforting, and satisfying flavor profile.