Epic Tuna & Fish Feast – 400 Fish Pieces, Dried Fish Curry & Root Veg Mix!
Recipes in this Video
Originating from the coastal regions of Bangladesh, Fried Tuna Fish Curry is a beloved dish that highlights the rich flavors of the sea. Traditionally enjoyed with rice, it reflects the Bengali affinity for fish and spices. This dish is a staple during family meals and special occasions, showcasing the culinary heritage of the region. Today, variations of this curry can be found in many South Asian households, adapting to local tastes and ingredient availability.
Ingredients
- ●tuna fish
- ●onions
- ●garlic
- ●ginger
- ●green chilies
- ●tomatoes
- ●turmeric powder
- ●coriander powder
- ●cumin powder
- ●red chili powder
- ●mustard oil
- ●salt
- ●fresh cilantro
- ●lemon juice
- ●water
Instructions
- 1Heat mustard oil in a pan until shimmering.
- 2Add sliced onions and sauté until golden brown, about 5-7 minutes.
- 3Stir in minced garlic and ginger; cook until fragrant, about 1-2 minutes.
- 4Add chopped tomatoes and green chilies; cook until tomatoes soften, about 3-4 minutes.
- 5Mix in turmeric, cumin, coriander, and red chili powders; sauté for 1-2 minutes to toast spices.
- 6Add tuna fish pieces and gently stir to coat with the spices.
- 7Season with salt and cook for about 5-7 minutes, allowing the fish to absorb flavors.
- 8Pour in water and bring to a simmer; cook for an additional 10 minutes.
- 9Adjust seasoning and add lemon juice for brightness.
- 10Garnish with chopped fresh cilantro before serving.
Ingredient Alternatives
mustard oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil is healthier, while vegetable oil is more affordable.
fresh cilantro
Healthier: parsley
Cheaper: dried cilantro
Parsley offers a similar flavor profile and can be more readily available.
Techniques
Equipment
Also Known As
Dried Fish Curry, a staple in Bengali cuisine, reflects the region's rich fishing traditions and preservation methods. Dried fish, known as 'shutki', is often used in households as a flavorful ingredient, especially during the monsoon season when fresh fish is less available. This dish is cherished for its robust flavors and is commonly served with steamed rice, showcasing the Bengali love for umami-rich foods. Today, variations of dried fish curry can be found in coastal regions across South Asia, adapting to local tastes and available ingredients.
Ingredients
- ●dried fish
- ●onions
- ●garlic
- ●ginger
- ●green chilies
- ●mustard oil
- ●turmeric powder
- ●coriander powder
- ●cumin powder
- ●red chili powder
- ●tomatoes
- ●curry leaves
- ●salt
- ●fresh cilantro
Instructions
- 1Soak dried fish in water for 30 minutes to soften.
- 2Rinse the soaked fish and set aside.
- 3Heat mustard oil in a pan over medium heat until shimmering.
- 4Add chopped onions and sauté until golden brown, about 5-7 minutes.
- 5Stir in minced garlic and ginger, cooking until fragrant, about 1-2 minutes.
- 6Add green chilies and sauté for another minute.
- 7Mix in turmeric, coriander, cumin, and red chili powder, stirring for 1 minute.
- 8Add chopped tomatoes and cook until they break down, about 5 minutes.
- 9Gently add the soaked dried fish to the pan, mixing well with the spices.
- 10Pour in a little water to create a sauce, then simmer for 10-15 minutes.
- 11Add curry leaves and salt, adjusting seasoning to taste.
- 12Remove from heat and garnish with fresh cilantro before serving.
Ingredient Alternatives
dried fish
Healthier: fresh fish
Cheaper: canned fish
Fresh fish offers better flavor and texture, while canned fish is often more affordable.
mustard oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil provides a healthier fat profile, while vegetable oil is usually less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 fresh tuna steaks (about 6 oz each)
- ●1 cup all-purpose flour
- ●1/2 cup cornmeal
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 tsp garlic powder
- ●1/2 cup buttermilk
- ●1 cup vegetable oil (for frying)
Instructions
- 1Rinse the tuna steaks under cold water and pat them dry with paper towels.
- 2In a shallow dish, combine the flour, cornmeal, salt, black pepper, paprika, and garlic powder.
- 3In another shallow dish, pour the buttermilk.
- 4Dip each tuna steak into the buttermilk, allowing any excess to drip off, then dredge in the flour mixture, coating evenly.
- 5Heat the vegetable oil in a large skillet over medium-high heat until hot.
- 6Carefully place the coated tuna steaks in the hot oil, cooking for about 3-4 minutes on each side or until golden brown and cooked to your desired doneness.
- 7Remove the fried tuna from the skillet and place on a paper towel-lined plate to drain excess oil.
- 8Serve hot with your choice of dipping sauce or lemon wedges.
Equipment
Ingredients
- ●200g dried fish (shutki)
- ●2 cups water
- ●2 medium onions, finely chopped
- ●2 medium tomatoes, chopped
- ●2-3 green chilies, slit
- ●1/2 cup mustard oil
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp cumin powder
- ●1 tsp coriander powder
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Soak the dried fish in water for about 30 minutes to soften it. Drain and set aside.
- 2In a large pan, heat the mustard oil over medium heat until it starts to smoke slightly.
- 3Add the chopped onions and sauté until they turn golden brown.
- 4Stir in the chopped tomatoes and cook until they become soft and mushy.
- 5Add the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for a few minutes until the spices are fragrant.
- 6Add the soaked dried fish to the pan and gently mix it with the spice mixture.
- 7Pour in 2 cups of water and bring the mixture to a boil.
- 8Reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
- 9Add the slit green chilies and cook for an additional 5 minutes.
- 10Garnish with fresh coriander leaves before serving.
Equipment
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