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The everyday Bengali fish curry - mustard oil, turmeric, panch phoron and seasonal vegetables with fresh river fish. Simple, soul-satisfying perfection.
Ingredients
Instructions
-
1
Rub fish with turmeric and salt. Fry in hot mustard oil until golden on both sides. Remove and keep aside.
10 min -
2
In same oil, fry panch phoron until it splutters. Add green chillies.
2 min -
3
Add potatoes and fry 5 minutes. Add tomatoes, turmeric, cumin and cook until tomatoes break down.
10 min -
4
Add 2 cups warm water and salt. Bring to boil, add fried fish gently.
5 min -
5
Simmer uncovered for 10 minutes until potatoes are cooked. Serve with steamed white rice.
10 min