An easy fish curry recipe worth trying. This spicy Bengali curry is made with silver pomfret, turmeric, mustard seeds and green chilli peppers is perfect for fans of fish and Indian flavours. You can use sea bass if you prefer. Serve hot with rice.
3 people made this
4 silver pomfret fish fillets, each cut in half
pinch of salt, and as needed
4 green chilli peppers, slit open, divided
1 tomato, chopped, or to taste
5 tablespoons mustard seeds
5 tablespoons vegetable oil
1 teaspoon onion seeds (kalonji)
2 teaspoons ground turmeric, divided
500ml water, divided, or as needed
1 teaspoon chilli powder
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:20min › Cook:20min › Extra time:30min › Ready in:1hr10min
Rub fish fillets with 1 teaspoon turmeric and a pinch of salt.
Combine 2 of the green chilli peppers, chopped tomato, mustard seeds and a pinch of salt in a food processor; grind into a paste. Thin paste with water if it appears too thick. Set aside.
Heat oil in a large pan over medium heat. Add fish; pan-fry until golden brown, 3 to 4 minutes per side. Transfer fish to a plate. Add remaining 2 green chilli peppers (slit open) and onion seeds to the oil in the pan; cook and stir until chilli peppers darken, 1 to 2 minutes.
Mix remaining 1 teaspoon ground turmeric, chilli powder and 2 teaspoons water in a small bowl to make a paste. Pour this paste and the green chilli-tomato paste into the pan, stirring until it goes dry.
Stir in remaining water and let the sauce simmer. Place fish back in the pan on top of the sauce, cover and cook until fish is warmed through, about 1 or 2 minutes.