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 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Potato 2 medium size (1 cup)
Tomato 1/2 cup
Green beans / Bangladeshi seem 10-12 pcs
Green chilli 4 pcs
Roasted cumin powder 1 tsp
Coriander leaves 1/4 cup
Preparation
Peel, wash and cut the potatoes in half lengthwise, then cut those halves into thirds
Wash and cut tomatoes in half lengthwise, then cut in half again
Wash fresh green beans thoroughly in clear, cool water. Cut the two ends of the beans.
Cooking Directions
Wash, de-scale and clean the fish.
Score the fish skin with shallow diagonal cuts and cut into medium sized pieces. This allows for seasoning to penetrate into the fish and marinate well.
Marinate fish pieces with 1/4 tsp turmeric powder, 1/4 tsp red chilli powder and salt as per taste. Coat all sides equally.
Heat oil in a pan and fry the fish pieces until it's golden brown.
Remove and set aside.
Heat oil in a pan, add onions and sauté at medium heat until they are translucent. Add salt while sautéing, helps the onions to release water and cook faster.
Add minced garlic, red chilli powder, turmeric powder, coriander powder, raw cumin powder and sauté for approximately 5 minutes. Saute helps to intensify the flavors of the spices. Add water as required, you should see the oil to start surfacing on the top.
Add sliced potato and grean beans, stir everything together. Add 2 cups of water and continue to cook under closed lid for 10 minutes to form the gravy.
Once the vegetables are cooked, add fish pieces and add cubed tomato.The fish should be submerged in the gravy completely, add more water if needed. Cook for another 10 mins under closed lid.
Add roasted cumin powder, coriander leaves and green chilli. Let it simmer for couple more minutes and remove from heat.
Serve hot with rice! Enjoy!