MASALA FISH CURRY | SPECIAL BENGALI SAUCE | BIR

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is budget-friendly.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: evaporated milk

Low-fat coconut milk reduces calories, and evaporated milk is more affordable.

coriander powder

🥗Healthier: fresh coriander

💰Cheaper: dried parsley

Fresh coriander adds brightness, while dried parsley is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, and vinegar is a cost-effective alternative.

Heat 3 tablespoons of vegetable oil in a pan until hot.

Add ginger and garlic, cooking for about 30 seconds to remove rawness.

Add diced green bell pepper and sliced green chilies; cook until softened.

Stir in mixed powder, Kashmiri chili powder, and garam masala; cook for 20 seconds.

Add tomato puree mixed with water and cook for 20-30 seconds.

Pour in base gravy and let simmer, adjusting salt and adding coriander leaves.

In a separate pan, heat 2-3 tablespoons of oil for the fish.

Add curry leaves, cumin, and black peppercorns to the hot oil.

Place the sea bass fillet skin-side down and cook for 1.5 to 2 minutes.

Flip the fish and cook until done, then plate with the sauce and garnish with coriander.

Cooking Techniques

Equipment Needed

Spice Level: