My Fav simple Bengali fish curry :)
For us Bengali's fish is like a normal every day Sabji which will be served in afternoon lunch, this season Ilish (Hilisa) is favorite, We fry Hilisa and serve it daal (Lentils soup) or as a main course dish in the form of doii maach (Preparation of Hilisa in curd base) or sorse maach (Preperation in Mustard sauce). For me as I lived all my childhood in coastal region Andaman’s. My all time favorite is Sea food and in that Sardines and tiger prawns.
I always loved Kolkata for its fish market and what I enjoyed most was my frequent visits with baba (My father) because as a kid then I was able to gaze at the different variety of fishes and then the bargaining in terms of price. I enjoyed those moments, today I am going to scribble about simple Bengali fish curry preparation.
•For this you require (150- 200 grams of single bone fish or big fish cut in Bengali style of heart shape and rectangular shape)
•After washing the fish pieces with Luke warm water twice, drain the water and put 1 tea spoon of haldi (turmeric) and one tea spoon lal mirch (Red chilli powder) and salt (half tea spoon)and keep aside for 5 minutes.
•Take a non stick kadhai and heat around 10ml of Mustard oil (Kanchi Dhani)
•Shallow fry the fish pieces both sides which were kept aside
•The oil left after fry add half tea spoon of kalunji (Kala jeera) and 2-3 green chillies slightly cut in lateral way
•Add mustard sauce (Fun and food or Spenser mustard sauce or Bengali kasundo) one tea spoon mixed with 6 ml of water into the pan
•Put the fried fish and add salt accordingly
•Serve hot with steamed rice
Note: Mustard sauce homemade - take 15 Gms of mustard seeds soak in 7-8 ml water and also take one green chilli, grind in mixer
I always loved Kolkata for its fish market and what I enjoyed most was my frequent visits with baba (My father) because as a kid then I was able to gaze at the different variety of fishes and then the bargaining in terms of price. I enjoyed those moments, today I am going to scribble about simple Bengali fish curry preparation.
•For this you require (150- 200 grams of single bone fish or big fish cut in Bengali style of heart shape and rectangular shape)
•After washing the fish pieces with Luke warm water twice, drain the water and put 1 tea spoon of haldi (turmeric) and one tea spoon lal mirch (Red chilli powder) and salt (half tea spoon)and keep aside for 5 minutes.
•Take a non stick kadhai and heat around 10ml of Mustard oil (Kanchi Dhani)
•Shallow fry the fish pieces both sides which were kept aside
•The oil left after fry add half tea spoon of kalunji (Kala jeera) and 2-3 green chillies slightly cut in lateral way
•Add mustard sauce (Fun and food or Spenser mustard sauce or Bengali kasundo) one tea spoon mixed with 6 ml of water into the pan
•Put the fried fish and add salt accordingly
•Serve hot with steamed rice
Note: Mustard sauce homemade - take 15 Gms of mustard seeds soak in 7-8 ml water and also take one green chilli, grind in mixer
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