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Simple Fish Curry Recipe - Easy and Delicious

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Recipe Information

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Fish Curry

Cultural Context

Originating from the coastal regions of Bangladesh, Fish Curry is a staple in Bengali cuisine, often prepared with fresh catch from local rivers. It embodies the essence of home cooking, where each family may have its own cherished recipe, passed down through generations. This dish is not just a meal but a celebration of community and tradition, often enjoyed during family gatherings and festive occasions. Today, variations of Fish Curry can be found in many South Asian households, adapting to local tastes and available ingredients.

BengaliBDmain
45 min
medium
4 servings
Servings4
1 tablespoon fresh ginger (grated)
2 cloves garlic (grated or finely chopped)
1 red capsicum (sliced)
A few stalks of broccolini (diagonally cut)
A couple of big handfuls of baby spinach
Cherry tomatoes (halved)
Neutral oil (enough to cover the base of the pan)
1-3 teaspoons curry powder (depending on your heat level)
2 teaspoons fish sauce
1 can coconut milk or cream (400ml)
Small handful of curry leaves (optional)
1 teaspoon vegetable stock powder
½ teaspoon turmeric powder
1 tablespoon brown sugar
700 grams fish fillets
Juice from half a lime (or lemon)

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option, while chicken is often more affordable.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories, and the cornstarch mixture can mimic creaminess.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor, while dried herbs are more economical.

1

Prep all the ingredients first: slice the red capsicum, diagonally cut the broccolini, halve the cherry tomatoes, wash the baby spinach, and grate the fresh ginger and garlic.

2

Cook rice because the curry comes together quickly.

3

Warm up a frying pan over medium heat and add enough neutral oil to cover the base. Add the grated ginger and a big teaspoon of curry powder. Sauté for about 30 seconds, then add the garlic and sauté for another 30 seconds.

4

Add fish sauce and coconut milk or cream. Stir well. If you have them, throw in a small handful of curry leaves. Then add vegetable stock powder and turmeric powder for colour.

5

Once the mixture comes to a boil, add the prepared vegetables and lay the fish fillets on top. Sprinkle over brown sugar, cover with a lid, reduce the heat to a gentle simmer, and let it steam for about 8 minutes.

6

Remove the vegetables and fish and boil the sauce for a few minutes to thicken it. Taste and adjust to your liking, adding an extra teaspoon of curry powder and the juice from half a lemon for acidity if desired.

7

Return the fish and vegetables to the pan, sprinkle over the spinach and cherry tomatoes without stirring them in, just to warm them through. Cover the pan, turn off the heat, and let it sit for a couple of minutes.

8

Spoon the curry over a generous serving of rice and enjoy!

Cooking Techniques

sautéingsimmering

Equipment Needed

frying panknifecutting board

Spice Level:

🌶️🌶️🌶️

Dietary

dairy-freegluten-free

Allergens

fishnuts

Also Known As

Machher JholBengali Fish Curry
Local Name: মাছের ঝোল

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