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Recipe > Bengal Fish Curry



700g firm fleshed fish such as river trout, grey or red mullet

1 tsp ground turmeric

1 tbsps salt or to taste

5 tbsps cooking oil

1 large onion, finely chopped

-in cube of root ginger-peeled and finely chopped or grated

1 tbsp ground coriander

-1 tsp chilli powder

1 tsp paprika

250g thick set natural yogurt

4-6 whole fresh green chillies

1-2 cloves of garlic, peeled and crushed

1 tbsp besan (gram or chick pea flour)

2 tbsps chopped coriander leaves (optional)



  1. Clean and wash the fish and pat dry.

  2. Cut each fish in to 1 -inch pieces.

  3. Gently rub into the fish tsp turmeric and tsp salt from the specified amount and put it aside for 15-20 minutes.

  4. Meanwhile, heat the oil over medium heat; use a pan wide enough to hold the fish in a single layer and fry onion and ginger until the onions are lightly browned (6-7 minutes), stirring frequently.

  5. Add coriander, remaining turmeric, chilli powder and the paprika - adjust heat to low and fry for 1-2 minutes, stirring continuously.

  6. Beat the yogurt with a fork until smooth and add to the onion and spice mixture, adjust heat to medium, add the whole green chillies, the remaining salt and the garlic. Stir and mix well.

  7. Arrange the pieces of fish in this liquid in a single layer and bring to the boil. Cover and cook over low heat for 5-6 minutes.

  8. Blend the besan with a little water to make a pouring consistency. Strain this over the fish curry, stir gently, and mix. Cover and cook for 2-3 minutes.

  9. Remove from heat and gently mix in half the coriander leaves.

  10. Transfer the fish curry into a serving dish and garnish with the remaining coriander leaves (if used).

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