Bengali Fish Curry
This Bengali Fish Curry is a delicious and quick meal featuring tender fish in a rich, creamy coconut curry, perfect for weeknights or family dinners.
Ingredients
Main Ingredients
- 1 lb fish (like tilapia or cod) Try to use fresh if possible!
- 2 tablespoons mustard oil For that authentic touch
- 1 medium onion, finely chopped
- 2-3 pieces green chilies, slit Adjust to your heat preference
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup coconut milk Bring on the creaminess!
- to taste none Salt
- to taste none Fresh cilantro for garnish
Instructions
Cooking Instructions
- In a deep pan, heat the mustard oil over medium heat until it’s shimmering. Toss in the chopped onion and sauté until it turns golden brown.
- Add the ginger-garlic paste and green chilies, stirring for another minute. Sprinkle in the turmeric, cumin, and coriander powders, cooking until the spices bloom (about 2-3 minutes).
- Gently add your fish pieces to the pan, carefully flipping each piece to coat it in the spice blend. Cook for about 2-3 minutes on each side until golden.
- Pour in the coconut milk and season with salt to taste. Bring it to a gentle simmer and let it bubble away for 10-12 minutes, until the fish is cooked through and the sauce has thickened slightly.
- Top with fresh cilantro and serve with steamed rice or warm naan.
Notes
If your sauce looks more 'art project' than 'gourmet,' all those spices and coconut milk will meld beautifully in the end. For extra color and nutrition, add diced tomatoes or peas during the simmer.