Fish In Tomato Gravy - Bong Style

 

            This is my version of a simple fish curry in tomato gravy, to be enjoyed with hot steamed rice. Mustard oil is the medium of cooking to give a traditional Bong flavor to this dish. A tsp of ghee to the end product enhances the flavor. The gravy is light on the tummy and a great lunch menu, especially on weekends. There is nothing like having this comfort food along with hot steamed rice. So check out the step by step pictorial recipe to prepare this regional fish curry. 

• 3 pieces of Rohu fish 
• 3-4 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 2 dry red chilies
• 2 green cardamoms
• 1 inch cinnamon stick
• 3-4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1/2 tsp. garam masala powder
• 2 tomatoes, pureed
• 2 green chilies, slit
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

           Marinate the fish with a pinch of salt and turmeric for 10 minutes. Heat oil in a pan and shallow fry the fish till light brown on both sides. Drain and keep aside.

          Temper the same oil with dry red chilies, cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates from the sides of the pan.

          Now add the pureed tomatoes and continue to sauté till the moisture has evaporated. 

          Add 1 & 1/2 cups water and bring it to a boil. Add the fried fish and green chilies into the gravy.  Cover and cook on a low flame for 4-5 minutes.

          When done, switch off the flame. Add the ghee and coriander leaves. Enjoy with hot steamed rice. 

Marinate the fish with a pinch of salt & turmeric for 10 minutes. Heat oil in a pan & shallow fry the fish till light brown on both sides. Drain and keep aside.

Temper the same oil with dry red chilies, cumin seeds, bay leaves, cinnamon, cardamoms & cloves. Sauté for a few seconds.

Add the onion and fry till they turn light brown. 

Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup water. Sauté till the oil separates from the sides of the pan.

Now add the pureed tomatoes & continue to sauté till the moisture has evaporated. 

                   Add 1 & 1/2 cups water & bring it to a boil. 

Gently add the fried fish & green chilies into the gravy. Cover & cook on a low flame for 4-5 minutes.

         When done, switch off the flame. Add the ghee & coriander leaves.

                       Serve with hot steamed rice. 

Shorshe Pomfret (Pomfret in Mustard Gravy - Bengali Style)

 

           Shorshe Pomfret is my version of a traditional Bengali style Fish in mustard gravy. I have used pomfret fish in this recipe and made a thin gravy out of it. It is best relished with hot steamed rice. Tomato paste may or may not be added to the gravy. 

          The addition of raw mustard oil to the end product enhances the flavor and gives it an authentic touch to this dish. This is a very easy, simple and a delicious recipe, where Prawns, Hilsa or Rohu fish can also be substituted. So check out the step by step pictorial recipe to prepare this comforting fish curry.

• 1 medium size pomfret fish, cut into 3 pieces
• 3 tbsp. mustard oil
• 1 tsp. nigella seeds (Kalonji)
• 2-3 green chilies, slit
• 1 tbsp. mustard seeds
• 1/2 tsp. turmeric powder
• 1 tsp. tomato paste
• salt to taste
• 1 tsp. raw mustard oil
• 1 tbsp. coriander leaves

          Grind the mustard with one green chili and a pinch of turmeric powder into a smooth paste. Keep aside. 

          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes.

          Heat oil in a pan and fry the fish pieces till light golden in color. Keep aside. 

         Temper the same oil with kalonji and remaining green chilies. Sauté for a few seconds.

          Add the mustard paste, tomato paste, salt and turmeric powder. Sauté till the oil separates.

          Then add 1 cup water (depending on the consistency desired). Bring it to a boil. 

          Gently drop in the fried fish pieces. Cover and simmer for 4-5 minutes on a medium flame. 

          When done, switch off the flame. Add coriander leaves and raw mustard oil.  Keep it covered for 5 minutes. 

          Serve with hot steamed rice for a comforting lunch.

Marinate the fish pieces with a pinch of salt  turmeric powder for 10 minutes.

Heat oil in a pan & fry the fish pieces till light golden in color. Keep aside. 

Temper the same oil with kalonji & remaining green chilies. Sauté for a few seconds.

 

Add the mustard paste, tomato paste, salt & turmeric powder. Sauté till the oil separates.

Add 1 cup water (depending on the consistency desired). Bring it to a boil. 

Gently drop in the fried fish pieces. Cover & simmer for 4-5 minutes on a medium flame. 

              When done, switch off the flame. Add coriander leaves .....

                   and raw mustard oil.  Keep it covered for 5 minutes. 

             Serve with hot steamed rice for a comforting lunch.

Mourola Macher Tel Jhal (Mola Carplet / Small River Water Fish Curry - Bong style)

 

           This is a traditional Bengali fish curry, where small river water fish is cooked in a simple onion-tomato based gravy. 'Tel' means oil and 'Mourola Mach' is small river water fish in the local lingo. I have no idea from where the name has come. But it sure tastes really yummy though it is cooked in a lot of oil. 

              My most favorite winter special lunch is and will always be fish curry and rice. All fish lovers will simply love this yummy dish. It is a very easy recipe with minimum effort but with maximum flavor. It particularly goes well with hot steamed rice. So give it a try by checking out the step by step pictorial recipe to prepare this awesome Bong delicacy.

• 300 gms. Mourola mach 
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1 small onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 1 tomato, roughly chopped
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1 tsp. sugar
• 1 cup water
• 1 tbsp. coriander leaves, chopped
• 1 tsp. mustard oil to garnish

           Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes.

          Make a paste of the onion, ginger, garlic and tomato. Set aside. 

          Heat mustard oil in a pan and fry the marinated fish in batches till light golden in color. Keep aside.

          Temper the same oil with cumin seeds and sauté for a few seconds. 

          Add the ground paste, salt, turmeric powder and red chili powder. Mix well and sauté for 2-3 minutes. 

          Now add the roasted coriander and cumin powder. Simmer on a low flame till the oil separates. 

          Add the sugar, followed with 1 cup water. Simmer for 2-3 minutes. Then add the fried fish and green chilies. 

          Simmer further for 4-5 minutes or till you get a desired consistency. Garnish with chopped coriander leaves and mustard oil. 

          Serve with hot steamed rice for a comforting weekend lunch.

          

      Marinate the fish with a pinch of salt & turmeric powder for 5-10 minutes.

     Heat mustard oil in a pan & fry the marinated fish till light golden in color. 

        Temper the same oil with cumin seeds & sauté for a few seconds. 

Add the ground paste, salt, turmeric powder & red chili powder. Mix well & sauté for 2-3 minutes. 

                      Now add the roasted coriander & cumin powder. 

                       Simmer on a low flame till the oil separates. 

                         Add the sugar, 

                      followed with 1 cup water. Simmer for 2-3 minutes. 

Then add the fried fish & green chilies. Simmer further for 4-5 minutes or till you get a desired consistency. 

                 Garnish with chopped coriander leaves & add mustard oil. 

                Serve with hot steamed rice for a comforting weekend lunch.

          

Ilish Macher Malai Curry (Hilsa Fish in Coconut milk gravy - Bong style)

 

           This is one of the classic Bengali recipe where Hilsa Fish or Ilish Mach in the Bengali lingo is cooked in a coconut based gravy. Just pair it with hot steamed rice and it is simply divine. So comforting and a soul satisfying meal experience. The tempering in mustard oil and the coconut milk gives this dish a nice subtle flavor and a creamy textured gravy. So check out the step by step pictorial recipe to prepare this traditional Bong delicacy.

          You must have come across Prawn malai curry. So this recipe is quite similar to it. Except for the fact that it Hilsa malai curry is prepared without any onion, ginger or garlic. 

          I just tempered with nigella seeds and green chilies in mustard oil. The fish is cooked in coconut milk and garnished with a drizzle of raw mustard oil and coriander leaves. So it is that simple. Yet there is no compromise in the flavor. So do give it a try and enjoy with hot steamed rice for a perfect family lunch.

• 2 pieces of Hilsa fish fillet
• salt to taste
• 2 + 1 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 2 green chilies, half slit
• 1 cup coconut milk
• 1/4 cup water
• 10-12 cashew nuts
• 1-2 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and keep aside.

          Blend the coconut milk along with the cashew nuts into a smooth paste. Keep aside.

          Heat 2 tbsp. mustard oil in a wok / pan and temper with nigella seeds and green chilies. Sauté for a few seconds.

          Add the coconut milk + cashew nut paste, water and salt to taste. Bring it to a boil. 

          Now add the marinated fish. Cover and cook for 4-5 minutes.

          Halfway through, gently turn the fish and continue to cook, covered for further 2-3 minutes.

          When done, switch off the flame and drizzle the remaining mustard oil. 

          Garnish with coriander leaves and serve with hot steamed rice for a comforting meal. 

                                  Marinate the fish with a pinch of salt and keep aside.

                         Heat 2 tbsp. mustard oil in a wok & temper with nigella seeds and 

                         green chilies. Sauté for a few seconds.

                      Add coconut milk + cashew nut paste & salt to taste. Bring it to a boil. 

                      Add the marinated fish. Cover & cook for 4-5 minutes. Halfway through, 

                      gently turn the fish & continue to cook, covered for further 2-3 minutes.

                         When done, switch off the flame & add remaining mustard oil and 

                         coriander leaves. 

                        Serve with hot steamed rice for a comforting meal.