Mirgal Fish Curry with Muki - Bengali Home Style | Mirgal White Carp with Eddo Root Vegetables

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option while vegetable oil is more economical.

mirgal fish

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is a healthier alternative with similar texture, while catfish is often more affordable.

Remove the scales from the Mirgal Fish and wash it.

Peel the Muki and cut them in half.

Pour 3 tbsp of oil and let that heat up.

Add the chopped onions and garlic to the pan.

Add 1 tsp salt and some water; let that simmer for 5 minutes.

Mash the onion and garlic slightly.

Add the chili, curry, turmeric, and coriander powders; let that simmer for another 5 minutes.

Add the Muki and 1 small glass of water; leave on medium heat for 5 minutes and then on low heat for 10 minutes until softened.

Add the Mirgal Fish pieces one at a time, gently stirring to avoid breaking the fish.

Add 3 large glasses of water; let that cook for 15 more minutes (5 minutes on medium heat and then 10 minutes on low heat).

Finally, add the chopped coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens