Fish Curry with Scallion Florets

As the name suggests, this Fish Curry is inspired by the traditional fish recipe from the Eastern part of India. Most of the recipes from Bengal are influenced by the flavorful fishes since centuries ago.

The subtle spicy flavor of this fish curry makes it a much-loved dish around the globe. It is deliciously filled with the taste of fish, and it is very easy to prepare and you are definitely to fall in love with the indulgent, aroma and spicy curry. The dish is simply irresistible.

Here's an authentic version of a Bengali Fish Curry with a different twist. I like to try different varieties of Fish recipes. This recipe is very similar to the one which we Bengali's regularly prepare for our day to day meals.

However, there is an extra and quite an uncommon ingredient I’ve added to the dish which gives it a very new flavor and a different taste altogether. It is the Scallion Florets. We usually put away the Spring onion florets and use only the green part of it. But even the florets have a very aromatic flavor. We can use it as a substitute for onions in any recipes, hence I used it in this Fish Curry which turned out to be scrumptious and a new experiment for my recipe invention.

[Non-Veg]

Prep Time: 1 hour

Cooking Time: 30 mins

Total Time: 1 hour 30 mins

Course: Side Dish

Cuisine: Indian/Bengali

Serves: 2

Measuring Items: 1 cup=250 ml, Teaspoon

Ingredients:

1. Fish- 250 grams (4 pieces, any kind of fish you can use for this recipe)
2. Potato- 2
3. Scallion florets- 10-15 florets
4. Onion- 1
5. Ginger- 1 inch
6. Garlic- 6 cloves
7. Tomato- 3
8. Green Chili- 2
9. Coriander leaves

Spices:

1. Mustard oil- 1 cup
2. Mustard seeds- 1 tsp
3. Methi seeds- ½ tsp
4. Bay leaf- 1
5. Dry mirchi- 1
6. Turmeric powder- 1 tsp
7. Mirchi powder- ½ tsp
8. Coriander powder- 1 tsp
9. Salt – for taste

Method:

1. Wash the fish pieces properly. Marinade them with salt and turmeric powder. (do not add water while marinating, as the fish itself will release some part of water in the marination process)
2. Keep the marinated fish for 1 hour. (do not refrigerate, as this will reduce the moisture in the fish)
3. Chop the potatoes and wash it with cold water. Keep them upon a dry cloth to soak the water.
4. Heat a cooking wok or kadhai with oil in it. Fry the fish pieces and keep them aside.
5. Now fry the potato cubes and keep them aside.
6. Oil remains in the kadhai (you can add more oil if you wish to, however, I’ve not added an extra amount of oil as I always try using less oil in all my recipes)
7. In the hot fuming oil, add mustard seeds, methi seeds, bay leaf, dry Mirchi and scallion florets. Saute for 2 mins.
8. Now add the chopped onions, minced ginger-garlic, fry them for 4 mins.
9. Add chopped tomatoes and green chili, along with turmeric powder, Mirchi powder, coriander powder. Mix them properly and cook for 5 mins.
10. Add 1 cup of water. As and when the water starts boiling add the fried fish and potatoes. Simmer for 2 minutes.
11. Finally, add the chopped coriander leaves.

So here you go, guys, the tasty and delicious Bengali Fish Recipe is ready to be served. You can combine this side dish along with hot steamed rice for your lunch or dinner.

I’ve experimented with many such invariable ingredients in my other recipes too, you can check my other recipes and also try them with your own innovative ideas by replacing one or the other such ingredients and share your cooking experience with me. It will be my pleasure to try out your recipe experiments in my kitchen too. Love to all. Enjoy cooking, serving and eating!!

Paromita Pramanick ©2017. All Rights Reserved.