Tuesday, January 15, 2013

Bengali Fish Curry


Prepare bengali fish curry in just a few steps

Bengali fish curry is distinctively delicious and an awe to many. It has typical bengali spices that are different from northern or southern Indian cuisines. The lovely aroma of the spices and the ingredients make bengali fish curry very special indeed.




The easiest way to start off with bengali fish curry is to get a few common ingredients in your kitchen. This
includes:

Freshly done onion
Garlic ginger paste
Coriander
Cumin
Turmeric 
Red chili powder
Whole cumin seeds
garam masala
Freshly chopped parsley
Coriander leaves
Green chilies
Mustard oil

These are the very basic ingredients rich in authentic bengali flavor and are of immense health benefits.

         Clean and cut the fish (rohu, katla, boyal, tangra, pabda etc.)under running water. Season the fish with turmeric powder and salt and set aside. Fry the fish in mustard oil, keep aside. Add 1 tsp of cumin seeds for 1/2 sec and allow it to exude flavor. Quickly add the onion, garlic and ginger paste, red chili powder, turmeric powder, little sugar and salt. Keep stirring till the blend starts to give out the oil. Sugar is for caramilization and color. Add the fish and add little water. Sprinkle 1 tsp of garam masala powder. Cook for 5-8 minutes and remove from the flame. Add fresh coriander leaves and green chilies for flavor and cover the lid again to retain the flavor.

       Serve with steamed rice and fresh lime cuts and lots of love. Eat it slowly, appreciate, relish the authentic flavors of the bengali fish curry and love it.




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