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Thursday, August 16, 2012

Bengali fish tomato curry

Last weekend I was thinking to prepare  a unique,uncommon yet simple Bengali fish curry so that I can share with my readers.This got confirmed when I received a request from one of my closest friends, in Singapore,who is dying to taste something Bengali.My dear friend- this is for you.
Serves- 3

1.Rohu / Katla Fish-300 gm (medium pieces)

2.Tomato- 4 medium

Boil the tomatoes for 5 minutes. Cool them down, peel off the outer skin and blend it into a smooth paste.

3.Onion-2 medium size (chopped)

4.Green chili-2

5.Ginger paste- 1 tsp

6.Garlic paste- 2 tsp

7.Cumin seeds-1 tsp

8.Cinnamon- 1 stick (1 inch long)

9.Green cardamom- 4 

10.Sugar- ¼ tsp (Just a little bit)


11.Fresh chopped coriander leaves (cilantro)- 5 tbsp or more if you like.


1.Wash the fish, drain and pat dry using a piece of cloth or tissue paper

2.In a blender,add  ¼ (one-fourth) of the chopped onions,green chilies,cumin seeds,ginger garlic

paste,cinnamon,green cardamom and 2 tbsp of oil.

3.Make a thick paste (Water should not be used)

4.Take a bowl,add the fish,salt and the ‘masala’ paste.Mix well and keep inside a refrigerator for 45 mins-1 hour.

5.Heat oil in a pan, stir fry the fishes. Keep them aside.

6.Heat oil in another pan, stir fry the chopped onions till golden brown and add the tomato paste.Add sugar to taste.

7.Add the fishes and cook till the gravy becomes thick.

8.Check the salt seasoning

9.Garnish with lots of fresh chopped coriander leaves (cilantro)

10.Serve hot with plain rice. 

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