Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process. He shared his very popular Bengali Fish Curry recipe with us. Now put the fish in the mustard sauce, bring back to a boil and cook for two minutes. On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. Add the fish and fry well on all sides for about six minutes, until golden brown. Bengali fish curry 2 tbsp vegetable oil 1 brown onion, finely chopped 2 garlic cloves, finely chopped 3cm piece fresh ginger, finely grated 10 fresh curry. Heat the remaining oil in a frying pan until smoking.Check the seasoning and keep it on a low heat. It should not be too watery, so cook until it has a medium consistency. Add 400ml water and the remaining chillies bring to a boil and simmer for seven or eight minutes. Then reduce the heat and continue cooking for four minutes or so until it darkens a little. Cook over a moderate flame until all the excess moisture has evaporated and the paste releases oil, stirring occasionally.
If you like your curry sweet, stir in 1 tablespoon of sugar. Bring back to a simmer (about 5 minutes) then simmer for 5 minutes. Add the nigella seeds and, once they have sizzled for 10 seconds, put in the tomato-chilli-mustard paste. When mustard seeds start to pop about two minutes turn the heat down to 1/4 and stir in coconut milk and add fish. If using vegetable oil, simply heat 3 tbsp of the oil.
The fish should be in steaks so that they do not break up when you fry them, and the bones will ensure extra flavour. Heat the oil in a large non-stick frying pan and fry the fish over a high heat, skin-side down for a minute, or until the skin begins to crisp. It has very few ingredients, so they all play an important part. I make Bengal fish curry often, not only because it’s scrumptious, but also the very fact that fish combined with onion, tomatoes, ginger, garlic and turmeric makes it a healthy dish. A classic, this is absolutely terrific and so different from other fish curries.