Last Updated on July 1, 2021 by admin

Indian Bengali Fish curry with eggplant(brinjal) & potato.

Prep time 15 to 20 mins

Cook time 40 to 50 mins

Serves 4

Bengali cuisine is usually known for fish & seafood. Bengali home foods prep time is very less, and they also use very minimal spices . Needless to say – There are several rich & spicy recipes as well — but for the most part they are all pretty sutle

Ingredients

  • Boal Fish (Bangladeshi Cod fish) (4 pieces)
  • 1 Potato ( large- cut into 4to 6 pieces )
  • 1 Eggplant (Medium size cut into 4 pieces)
  • 4 to 5 bori (a form of dried lentil dumplings popular in Bengali cuisine)
  • Bay leaves(2 to 3 leafs)
  • Green chilies (4 chilies)
  • fennel seeds (1 teaspoon)
  • Red chilli (dried) (2 pieces)
  • Ginger paste (1 tablespoon)
  • Turmeric powder (2 tablespoons)
  • Salt to taste
  • Mustard oil (50 ml)

Steps

STEP 1: Rub 1 tablespoon of salt & turmeric powder on the fish pieces and set aside for 15 min.

STEP 2: In a kadai (wok pan) heat all the mustard oil till it starts to smoke a bit.

STEP 3: Add the fish pieces (2 pieces at a time). at a time –> and fry till brown on each side –> then remove & set aside.

STEP 4: Fry the bori in the same oil till brown–> then remove the bori & set aside. 

STEP 5: Reduce the heat & add the red chilies, bay leaves and fennel seeds. Fry for about 30 to 60 Seconds

STEP 6: Add the potatoes & eggplant–> and stir for about 20 seconds.

STEP 7: Cover and let cook for about 8 to 10 minutes (untill the eggplants and potatoes are nicely cooked).

STEP 8: Add the remaining turmeric powder and all of the ginger paste and keep cooking for about 3 minutes( while stirring every one minute for about 5 seconds).

STEP 9: Add the fish pieces & 1.5 cups of water, Give it a mix again

STEP 10: Cover and let cook for 8 to 10 minutes on medium heat. [NOTICE: The gravy will be thin as this is more of a stew].

Volaa………..Your Bengali Fish Curry Is Ready To Be Served

Serving Instructions

Served with plain steamed rice.

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