← All recipes

🍽️ Bengali-style Fish Curry

275 kcal · 30 min · 4 servings

Ingredients

• 600 g fish fillet (e.g. cod)
• 3 garlic cloves
• 1 onion
• 1 piece ginger (2 cm)
• salt
• pepper (from the mill)
• flour (for dredging)
• 20 g butter
• 0.5 tsp turmeric
• 0.5 tsp chili powder
• 1 tbsp tomato paste
• 600 ml fish stock
• 1 tsp mustard
• 1 tbsp lemon juice

Instructions

1. 1. Rinse the fish fillets under running water and pat them dry with kitchen paper.
2. 2. Cut the fish into bite-sized pieces.
3. 3. Peel the garlic cloves and the onion and cut them into fine cubes.
4. 4. Peel the ginger and grate it finely.
5. 5. Season the fish pieces with salt and pepper.
6. 6. Coat the fish pieces in flour until they are lightly covered.
7. 7. Heat butter in a large pan.
8. 8. Fry the fish cubes in the hot butter for 5 to 8 minutes on each side.
9. 9. Remove the cooked fish from the pan and set it aside.
10. 10. Add the onion and garlic cubes to the same pan.
11. 11. Sauté the vegetables for 2 minutes.
12. 12. Stir in turmeric, chili, the grated ginger, and the tomato paste.
13. 13. Let the spice mixture cook along for another 2 minutes.
14. 14. Deglaze the pan with fish stock.
15. 15. Return the prepared fish to the sauce.
16. 16. Let the fish simmer in the sauce for 5 to 10 minutes.
17. 17. Season the curry to taste with salt, pepper, mustard, and lemon juice.
18. 18. Portion the curry into small bowls.
19. 19. Garnish the dish with fresh coriander leaves and serve.

Nutrition per serving

• kcal: 275
• Protein: 40 g · Fett/Fat: 8 g · Carbs: 6 g