Another most popular Bengali fish curry cooked in a thick yoghurt gravy. Made mostly on special occasions and cooked in mustard oil for that authentic taste. Rohu fish, which is very common in any Bengali household, is usually used to prepare this dish. But it can also be made with other varieties of fish.
- 4-5 pieces of fish pieces/fillet
- 1 potato, cubed
- 2 bay leaves
- 1" cinnamon stick
- 2-3 cardamoms
- 4-5 cloves
- 2 onions, chopped
- 1 tbsp. ginger-garlic paste
- 1 tomato, chopped
- 1 tbsp. coriander-cumin powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1/2 tsp. garam masala powder
- 2 green chillies, slit
- 1/2 cup yoghurt, well beaten
- salt to taste
- 3-4 tbsp. mustard oil
Marinate the fish pieces with a pinch or salt and turmeric powder for 15 minutes. Heat oi in a pan and shallow fry the fish pieces till brown on both sides. Drain and keep aside.
In the same oil, fry the potatoes till light brown. Drain and keep aside. Now temper the same oil with bay leaves, cardamoms, cloves and cinnamon. Add the chopped onions and saute till light brown.
Add the ginger-garlic paste and the tomatoes and fry till oil separates from the sides of the pan.
Now add the coriander-cumin powder, turmeric powder and red chilli powder mixed with a little water. Saute for a few seconds.
Add the yoghurt and fry for a minute. Add the fried potatoes, salt, 1 cup water, slit green chillies and the fried fish pieces. Cook, covered till the potatoes are soft.
Before removing from the fire, add the garam masala powder. Mix well and serve hot with steamed rice.