Nothing Like A Classic Bengali Fish Curry Recipe Like Doi Maach For Your Sunday Lunch

bengali fish curry recipe

We’ve brought to you our take on the traditional Bengali fish curry recipe for Doi Maach.

Serves: 2-4

Prep Time: 10 minutes, 30 minutes for marinade

Cook Time: 20-25 minutes

The Elements

For the marinade

½ teaspoon turmeric powder

1 teaspoon salt

2½ tablespoons mustard oil

300 gm yoghurt

1 teaspoon garam masala powder

8-10 raisins (optional)

½ teaspoon red chilli powder

¼ cup onion paste

½ teaspoon garlic paste

½ teaspoon ginger paste

5 pieces river fish

For the gravy

½ tablespoon mustard oil

1 bay leaf

1-inch cinnamon stick

2 cloves

4 green cardamoms

½ teaspoon cumin seeds

¾ teaspoon salt

2 green chillis, halved

1½ teaspoons sugar

1 cup warm water

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For the marinade

In a bowl, mix together the turmeric powder, salt and mustard oil. Add in the yoghurt, garam masala powder, raisins, red chilli powder and the onion, garlic and ginger pastes. Give everything a good mix. Dip in the pieces of fish to this mixture, making sure all sides are evenly coated. Set aside to marinate for 20-30 minutes in the refrigerator.

For the gravy

Heat the mustard oil in a pan and add the bay leaf, cinnamon, cloves and cardamoms. After about a minute add the cumin seeds and once they take on a brownish colour add the marinated fish along with the leftover marinade mixture. Cover the pan with a lid for two minutes.

Now stir in the salt and let everything cook for about 10 minutes, stirring occasionally. Add in the green chillis, sugar and water and continue to stir. Once the gravy begins to boil, cover the pan and turn off the heat. Garnish with crispy caramelised onions and serve on a bed of steamed rice.

Photo Courtesy Of: Madishetty Manasa

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