Succulent fish accompanied by a delicious spicy & tangy curry inspired by Bangladeshi Cuisine.
There's just so many ways you can cook fish. Treat your tastebuds and whip up this tasty fish curry in just 20 minutes!
What's your favourite way to make fish?
Fish (Mrigal) 1 lb
Onion sliced 1 cup
Garlic sliced 1/4 cup
Salt to taste
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Roasted cumin powder 1 tsp
Tomato cubed 1 lb
Water 4 cups
lime juice 1 tbsp
Green chilli 4-5 pcs
Coriander leaves to garnish
Wash, de-scale and clean the fish.
To remove fish odor, rub salt and flour over the fish. Leave it on for couple minutes and wash the fish with water.
Cut the fish into large pieces.
Heat oil in a large pan, add sliced garlic and onions. Saute until the onions are translucent.
Add turmeric powder, coriander powder, red chilli powder, roasted cumin powder. Saute for couple minutes over high heat, add water as required.
Add cubed tomato pieces and stir everything together. Cover and cook under medium heat, until the tomatoes have released water and are tender. Using a masher, mash the tomatoes into a puree.
Add 4 cups of water, cover and cook until the gravy starts to simmer.
Place fish into the sauce, cover and carefully simmer for about 10 mins. Give everything a stir occassionally
Add lime juice, split green chilli and chopped coriander leaves.
Once the fish is cooked, remove the pan from heat.
Serve hot with rice! Enjoy!