Bengali and Goan Fish Curry Recipe

Recipe of Bengali Fish Curry:

Ingredients:

• 2 tbsp lemon juice 2 tbsp.
• mustard oil for frying
• salt to taste 
• 8 fish fillets 8 
• 1 tblsp red chilli powder
• 4 red chillies whole
• salt to taste 
• 1 tsp mustard paste
• 1 tsp turmeric powder
• 4 green chillies slit
• 2 tblsp coriander powder
• 1 tblsp garlic paste
• 1 tsp mustard seeds
• 1 bay leaf
• 2 cup onions chopped
• 1 tblsp ginger paste
• 1 tsp turmeric powder
• 1 tsp onion seeds (kalonji)

Method:-

• Clean and cut fish fillet, wash well, remove excess water and then marinate with lime juice, turmeric powder and salt.
• Keep aside for 30 minutes.
• Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
• Take off and keep aside.
• Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
• Mix in cut onion and stir fry until slightly brown in colour.
• Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
• Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
• Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
• Take off and decorate with cut green coriander leaves
  
  
  
  

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Recipe of Goan Fish Curry:

Ingredients:

• 1 kg fish cleaned and cut into pieces
• 1 1/2" lump of tamarind
• 1/2 cup hot water
• 1 large onion sliced
• 1 large tomato sliced
• 7-8 dry red chillies
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 1 1/2 cups grated fresh coconut
• 2 tbsps coriander powder
• 2 tbsps cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 2 green chillies slit
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• Hot water for gravy (approximately 2 cups)
• Salt to taste

Method:-

• Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.
• Put the onion, tomato, coconut, ginger, garlic, dry red chilies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).
• Heat a deep pan on a medium flame, add the oil and heat.
• Add the green chillies, masala paste you just ground to the oil and fry for 5 minutes.
• Now add the 2 cups of water (add more water if you would like more gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
• Gently add the pieces of fish to the gravy and cook for 10 more minutes. Do not cover the pan at any time during the cooking.
• Turn off the fire and serve immediately with plain boiled rice.