Fish curry

Fish is an essential ingredient in the daily cuisine of Bengal and Bangladesh. It is consumed almost every day. There is a proverb that Bengals are made of rice and fish.

This is due to the existence of so many huge rivers of freshwater that cross this part of India and Bangladesh. Also, the subtropical climate, with a lot of rain makes the rivers have an abundance of fish, both in quantity and variety.

Other than daily consumption, it is also a very important ingredient in their traditional events and rituals. In a traditional Bengali wedding, the groom’s family has to give fish to the bride’s family, as a symbol of good luck and well-being.

The Bengali New Year is not celebrated without a big piece of fish and each family competes on this day to see who has bought the biggest fish in the market. I still remember my grandfather’s face, proudly carrying a huge fish in his hand to celebrate the Bengali New Year.

Today I bring you a fish recipe that my mother usually prepares, although she usually adds more spices. I have used hake fish, but you can use another variety of fish that you like. Traditionally in our country, the pieces of the fish marinated in turmeric and salt and deep-fried before adding to the curry. But they are river fish with a different texture. As I am going to cook a white sea fish, in this case, I have not fried them before adding to the curry to maintain the texture.

I hope you like the recipe…

 Ingredients

  1. 7-8 hake steaks
  2. 1 large onion cut in julienne
  3. 1 tablespoon ginger paste
  4. 2 medium tomatoes cut into small pieces
  5. 3 tablespoons oil
  6. Water or fish stock
  7. Salt to taste

  Spices:

  1. 1 bay leaf
  2. 1 teaspoon cumin seeds
  3. 1 teaspoon turmeric powder
  4. 2 teaspoons cumin powder
  5. 2 teaspoons of coriander powder
  6. 1 teaspoon red chilli powder

 

Instructions

-Mix the hake steaks with salt and a little bit of turmeric powder and set aside.

-In a small bowl mix all the ground spices with a little water and set aside.

-Put a large pan with oil on medium-high heat. When the oil is hot, add the bay leaf and cumin seeds. Add onions and fry them until golden brown.

-Add ginger paste and sauté for few seconds. Then add the spice mixture and tomatoes. Fry everything together until the oil separates.

-Add one and half a cup of water or fish stock.

-Add the hake steaks and salt. Let them simmer for 7 minutes. Then turn them over very carefully so that they do not break and let them cook for another 7 minutes.

-Serve them with hot Basmati rice.

Merluza al curry

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Fish curry

Fish curry

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine India
Servings 4
Calories 110 kcal

Ingredients
  

  • 7-8 hake steaks
  • 1 large onion cut in julienne
  • 1 tablespoon ginger paste
  • 2 medium tomatoes cut into small pieces
  • 3 tablespoons oil
  • Water or fish stock
  • Salt to taste

Spices:

  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 2 teaspoons cumin powder
  • 2 teaspoons of coriander powder
  • 1 teaspoon red chilli powder

Instructions
 

  • Mix the hake steaks with salt and a little bit of turmeric powder and set aside.
  • In a small bowl mix all the ground spices with a little water and set aside.
  • Put a large pan with oil on medium-high heat. When the oil is hot, add the bay leaf and cumin seeds. Add onions and fry them until golden brown.
  • Add ginger paste and sauté for few seconds. Then add the spice mixture and tomatoes. Fry everything together until the oil separates.
  • Add one and half a cup of water or fish stock.
  • Add the hake steaks and salt. Let them simmer for 7 minutes. Then turn them over very carefully so that they do not break and let them cook for another 7 minutes.
  • Serve them with hot basmati rice.

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