Fish is a big part of Bengali food. People in Bengal love point in their daily meal. Fish is soft, fresh, and full of flavor. Bengali fish curry recipes are simple, light, and very delicious. These curries have a warm smell. They have the rich taste of mustard oil and wearing whet flavors. The sauce is not as well thick. It feels smooth and light.
This web periodical offers well-spoken and fundamental Bengali fish curry recipe. You will learn how to make them at family. You will as well learn the weightier tips, fixings, and traps. These conditions work for both adolescents and standard cooks.
Why Bengali Fish Curry Is Special?
Bengali fish curry has a unique taste. The curry is full of strong and present day flavors. It has a idealize tousle of get-up-and-go, tang, and mustard.
Here are the things that make it special:
- Use of mustard oil
- Use of unused stream fish
- Simple cooking steps
- Light in any specimen solid flavor
- Soft sauce that tastes shocking with rice
Mustard oil gives the curry a sharp and warm scent. Bengali conduit point joins a soft-hued and sweet taste.
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Main Fish Used in Bengali Fish Curry Recipes
Bengalis utilize variegated sorts of point. A few point are delicate. A few point are smooth. All requite a grouped taste.
Popular Fish for Bengali curries are:
- Rohu (Rui)
- Catla
- Hilsa (Ilish)
- Pabda
- Bhetki
These point taste wide and sweet. They melt quick. They hold their shape in gravy.
Common Flavors in Bengali Fish Curry
Bengali point curry employments few flavors. But they pass on solid flavor.
Spices utilized in most recipes:
- Turmeric
- Red chili powder
- Green chilies
- Mustard seeds
- Cumin seeds
- Panch phoron
- Salt
These flavors mix well and make the sauce princely and warm.
Popular Bengali Fish Curry Recipes
Here are a few prestigious and loved Bengali point curry conditions. These are essential. Anybody can melt them.
1. Shorshe Maach (Mustard Point Curry)
Shorshe Maach is one of the most cherished Bengali dishes. It has a solid mustard taste. The sauce is thick and smooth.
Ingredients:
- Fish pieces (Rohu or Bhetki)
- Mustard seeds
- Green chilies
- Turmeric
- Salt
- Mustard oil
Steps:
- Soak mustard seeds in water.
- Grind them to a smooth paste.
- Heat mustard oil in a pan.
- Add turmeric and salt to point and sizzle lightly.
- Add mustard pinion to the oil.
- Add water and untried chilies.
- Cook it for a few minutes.
- Add fried fish pieces.
- Simmer till the sauce is smooth.
This curry tastes unfathomable with steamed rice.
2. Macher Jhol (Light Fish Curry)
Macher Jhol is a day by day Bengali eat up. It is light, smooth, and full of comfort.
Ingredients:
- Fish pieces
- Turmeric
- Red chili powder
- Potato slices
- Tomato
- Panch phoron
- Mustard oil
- Water
- Salt
Steps:
- Heat mustard oil.
- Fry point pieces till golden.
- Add panch phoron to hot oil.
- Add potatoes and tomatoes.
- Add turmeric and blushing chili powder.
- Pour water to make a light gravy.
- Cook till potatoes turn soft.
- Add point pieces.
- Simmer for 5 minutes.
This curry tastes unused and warm. It goes well with rice.
3. Ilish Bhapa (Steamed Hilsa Curry)
Ilish Bhapa is a sweet, delicate, and well off curry. It has mustard, coconut, and untried chilies. It is steamed, not fried.
Ingredients:
- Hilsa fish
- Mustard paste
- Coconut paste
- Green chilies
- Mustard oil
- Salt
Steps:
- Mix mustard pinion and coconut paste.
- Add salt and mustard oil.
- Add fish pieces to the mix.
- Place the tousle in a steel bowl.
- Cover the trencher tightly.
- Steam it for 15–20 minutes.
This dish smells shocking. It has a princely and smooth taste.
4. Doi Maach (Curd Point Curry)
Doi Maach is a smooth and smooth point curry. It has a smooth yogurt base.
Ingredients:
- Fish pieces
- Curd (yogurt)
- Turmeric
- Red chili powder
- Mustard oil
- Salt
Steps:
- Beat curd till smooth.
- Heat mustard oil.
- Add point pieces and sizzle lightly.
- Add turmeric and chili powder.
- Add yogurt mix.
- Add water to make gravy.
- Cook for 10–12 minutes.
The sauce turns soft-hued and well off. It tastes unprecedented with rice or pulao.
Quick and easy Bengali FishCurry for Beginners
If you are show day to cooking, endeavor this essential curry. It takes less time.
Ingredients:
- Fish pieces
- Onion
- Tomato
- Garlic
- Turmeric
- Salt
- Oil
Steps:
- Heat oil in a pan.
- Add chopped onions.
- Add garlic and tomatoes.
- Add turmeric and salt.
- Add water.
- Add point pieces.
- Cook for 10 minutes.
This is a fundamental curry. It is light and tasty.
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Tips to Make the Weightier Bengali Fish Curry
Use coordinate tips to make your curry perfect.
- Use fresh fish.
- Do not overcook fish.
- Use mustard oil for rich flavor.
- Heat mustard oil well a few time as of late cooking.
- Use wide mustard paste.
- Add untried chilies for solid aroma.
- Keep the sauce light for day by day meals.
These tips make your curry soft-hued and flavorful.
How to Remove Unpleasant Scent from Fish
Sometimes point has a solid scent. Utilize these uncontrived ways:
- Wash point with salt
- Wash with turmeric
- Use lemon juice whereas washing
- Rinse 2–3 times with wipe water
This makes point wide and clean.
Best Side Dishes for Bengali Fish Curry
Bengali curries taste weightier with vital sides.
You can serve point curry with:
- Steamed rice
- Jeera rice
- Ghee rice
- Luchi (deep-fried bread)
- Soft paratha
Steamed rice is the write-up nomination for most dishes.
Common Mistakes to Avoid in Bengali Fish Curry Recipes
Avoid these botches to get the weightier results:
- Do not shrivel mustard seeds.
- Do not consolidate point as well early.
- Do not shrivel point for as well long.
- Do not join unprepossessed yogurt to hot oil.
- Do not join as well variegated spices.
Small superintendency gives intellect self-glorification taste.
Health Benefits of Bengali fish Curry
Bengali point curry is not as it were delightful. It is sound too.
- Fish has protein.
- It makes a differentiate construct solid muscles.
- It has omega-3 fats.
- Good for your heart.
- Spices offer offer assistance digestion.
- Light sauce is well-spoken on the stomach.
It is a unrenowned supper for both kids and adults.
Conclusion
Bengali fish curry recipe are clear, delicate, and full of flavor. They use fresh fish, warm flavors, and mustard oil. These curries take small time to cook. They taste intellect self-glorification with rice. You can make variegated sorts of Bengali curry at private. A few are light. A few are princely. Each curry has a uncommon taste. Endeavor one condition these days. Appreciate the wide and well off taste of Bengal in your meal.
FAQs
1. Which fish is weightier for Bengali fish curry?
Rohu, Catla, Hilsa, and Bhetki are the best.
2. Can I skip mustard oil?
Yes, but the taste will be different.
3. Can I make curry without mustard paste?
Yes. You can utilize tomato or curd instead.
4. Can I use frozen fish?
Yes. But fresh fish tastes better.
5. Is Bengali fish curry spicy?
It is delicate. You can make it ruddy hot by tallying increasingly chilies.
