A traditional fish curry recipe cooked in a bed of vegetables and tomato based curry. Low in calorie and perfect for a weeknight meal - ready in just 30 minutes! This dish is simple, and quick for any Bengali or fish lover out there! We used Foli fish / Bronze Featherback, you can cook any other fish using the same recipe. For more fish related recipes, scroll to the bottom! Ingredients Fish /Foli fish 3 pcs (400 gm) Onion sliced 1 cup Garlic mince 3 cloves Red Chilli powder

Ingredients: 1 tbsp ginger 1 tsp garlic 1/2 cup plain yogurt 1 tsp sugar 1 cup milk 1 tbsp red chilli powder 1/4 tsp salt 1/2 tspn shah jeera Ghee/ Oil ( as required) 1/2 cup Beresta 1 tsp Kewra water 1/2 tsp black pepper powder 3 pcs cardamom 2 cinnamon sticks 2 pcs clove 1 bay leaves Directions: Marinate the chicken with 1 tbsp red chilli powder, 1/4 tsp salt. Let it rest for 15 mins. Fry the chicken on a heated pan, fry both sides well. On a heated pan, add oil/ ghee, add