How do you cook Bengali Fish Curry?

Answer 1

There are two ways to cook Fish Curry, frying or like a stew. If the Fish cut is like a steak such as salmon or tuna and in blocks with bones such as Ruhi or Boal, and they are usually found in Bengali Fish Markets, then that's some type of Fishes that are fried and then cooked in curry sauce. Another type of fishes are the small ones or "choto maach" is usually cooked and not fried first. If the fish is a big steak or blocks and bones, it's easier to fry it first and then cook it just so in the cooking process the fish doesn't break off. The frying makes it to stay together. Remember, if it's the steak type or blocks of bones then the Fish needs to be sanitized first with lemon or as some Bengalis sanitize it with salt, and then washes the Fish off to cleanse it. When mentioned tablespoon, 1 tablespoon is 3 teaspoons. An image of what a tablespoon looks like, it is the plastic soup spoon used in most Chinese Food takeout. Cleaning the Fish: Use lemon juice to sanitize the fish or use half cup of salt then wash the fish off with water. In a fry pan, pour 1 cup of cooking oil for frying. After 3 minutes, pat dry the Fish blocks or steaks with a paper towel and place each of them on the pan with cooking oil as much as it fits there. Turn each fish steaks or blocks over when necessary, do not let burn it. Maximum 4 minutes each side. Have a plate ready with paper towel on top to dredge off the excess oil from the fishes. For the health conscious people, you don't have to fry. An alternative method is to bake it. Preheat the oven at 450 degrees Fahrenheit for 10 minutes. Meanwhile, spray a pan with Pam or other Olive Oil or 0 trans fat spray, place each cleaned Fish steaks or blocks on it. Set oven to 350 degrees Fahrenheit, place Baking Pan in the oven for minimum 19 minutes or until done. How do you know when the fish is done? By the color. Check the oven 10 minutes prior to 19 minutes to see if there's a golden brown color forming. Then, you are in the right track. Ingredients: 1 Steak or Block of your favorite type of Fish from the market, which is fried or baked, or just raw if it's small fishes "Choto Maach". Half tablespoon of Cumin, 1 tablespoon of each Chili Powder (the bright red colored one, prefer Radhuni brand spice), Turmeric Powder, and Coriander Powder. 1 cup coarsely chopped, fresh Cilantro (Coriander leaves and stems). 10 green chillies or 5 green Jalapeno Peppers or if you can't handle heat 1 Julienned Bell Pepper is fine. 1 cup diced fresh tomatoes (if you are allergic to Tomatoes, you can exclude it). 1 cup oil (depends how much oil you want in order for frying the Fish). 1 cup diced onions. 1 tablespoon of garlic paste without vinegar. Paste your own garlic from scratch if you like. 1 tablespoon of salt. 1 cup of water + 1 cup of water.

• In a saucepan, pour 1 cup of cooking oil (prefer mustard oil, vegetable oil, corn oil, olive oil, or extra virgin olive oil).
• 5 minutes later, add 1 cup of diced onions and 1 tablespoon of garlic paste.
• Stir the ingredients for 1 minute until golden brown.
• Add 1 tablespoon of salt. Stir.
• Add all the curry powders in such as the Cumin, Coriander, Chili Powder, and Turmeric. Stir and do not let it get burned or else your curry will taste burned.
• 30 seconds later add the Fish. Stir. If the curry gets dried out, add 1 cup of water. Stir and cover with a lid for 15 minutes or until you see the water is dehydrating or decreasing a lot.
• Add the Green Chillies or Jalapeno Peppers, or Bell Peppers.
• Add the Cilantro and Tomatoes. Stir in all the ingredients. Don't break the fish pieces.
• Add a cup of water and simmer for an additional 10 minutes.
• Serve it with any type of rice, prefer Basmati Rice or Parboiled Rice.