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Bengali Fish Curry

Recipe by tasnim of karachi, PK

Tastes good goes well with plain rice .

Ingredients non vegetarian 1 servings

    • 6 - 8 pieces of any desired  fish
    • 2 medium size onions
    • 2 tbsp ginger garlic paste
    • 1 tomato medium size
    • salt as desired
    • 1/2 tsp methi seeds
    • 10 - 12 curry patta
    • 1 tbsp red chilli powder
    • 1 - 1.5 tbsp coriander powder
    • 1 tsp turmeric
    • 5 - 6 green chillies
    • 1/2 cup coconut milk
    • 1 tbsp kaju paste 
    • 1/2 cup oil
    • 2 tbsp ghee optional just for taste


    1. Wash the fish and keep aside
    2. Heat oil and ghee in a pot add methi seeds till they pop .Add curry patta .  
    3. Grind onions to paste and add to the pot saute till it changes colour .
    4. Now add ginger garlic paste then tomato .
    5. Cook till tomato pulp mixes well with onion and ginger garlic paste
    6. Add the spices and put some water so that the masala mixes well and the oil separates .
    7. Now add coconut milk and kaju paste and cook for 5 minutes .
    8. Now add the fish pieces and let the water dry up .
    9. When the oil separates add water if desired and add green chillies and garam masala ( whole spice powder) and cover the pot and let it cook on a very low flame for 5 - 7 minutes .
    10. Goes well with rice .




    Yes friend u r rite curry leaves are usually used in South-Indian cooking, but this recipe is of West Bengal (Eastern India) and curry leaves are not traditionally used in Bengali cooking. The aromatic curry leaves are used fresh and gives a wonderful flavour when added .



    The Recipe is nice Tasnim " wit due respect , hope u don't mind" but Bengali's never put curry leaves in fish curry, South Indian do.