Bengali-Style Fish Curry: A Flavorful Delight from the Bengal Region

• 4-6 pieces of fish (such as Rohu, Katla, or Hilsa)
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chillies, slit lengthwise
• 1 tablespoon mustard oil (or vegetable oil)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder (adjust according to your taste)
• 1 teaspoon garam masala powder
• 1 tablespoon mustard paste
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

1. Clean the fish pieces and rub them with a little salt and turmeric powder. Set aside for 10-15 minutes.
2. In a deep pan or kadhai, heat the mustard oil (or vegetable oil) over medium heat.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add the ginger paste and garlic paste to the pan. Sauté for a minute until the raw smell disappears.
5. Now, add the turmeric powder, cumin powder, coriander powder, and red chilli powder to the pan. Stir well to combine all the spices with the onion mixture.
6. Add the chopped tomatoes and green chillies to the pan. Cook until the tomatoes become soft and mushy.
7. Lower the heat and add the mustard paste to the pan. Mix well to incorporate the mustard flavour into the gravy.
8. Pour in 2 cups of water and season with salt. Stir everything together and let the gravy simmer for a few minutes to allow the flavours to meld.
9. Gently slide in the fish pieces into the gravy, making sure they are fully immersed. Cover the pan and let the fish cook on low heat for about 10-15 minutes or until the fish is tender and cooked through.
10. Sprinkle garam masala powder over the fish curry. Give it a gentle stir to combine the flavours.
11. Garnish with fresh coriander leaves and remove from heat.