Bengali Fish Curry Recipe

Ingredients:

• Spice mix: • 2 tsp Coriander Seeds • 1 tsp Cumin Seeds • 2 Dried Hot Red Chiles • 2 Whole Cloves • 2 Green Cardamom Pods • 1-inch Cinnamon Stick Fish: • 1 kg Fish (cut into 1-1/2-inch pieces) • 3/4 tsp Ground Turmeric • 1/2 tsp Salt • 2 tbsp Canola Oil Sauce: • 3/4 cup Onion (finely chopped) • 1 tsp Fresh Ginger (grated and peeled) • 1 Garlic Clove (minced) • 1 Bay Leaf • 1/4 cup Water • 1 tsp Salt • 1/2 tsp Sugar • 1 cup Plain Whole Milk Yogurt

How to make Bengali Fish Curry:

• Put all the ingredients of the spice mix in a grinder. • Process until finely ground. • Now rub turmeric powder and 1/2 teaspoon salt all over the fish pieces in a large bowl and toss well. • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. • Add half of the fish pieces in it and cook until fish is lightly browned. • Remove the pieces from the pan. • Repeat the same with remaining fish pieces. • Now to prepare sauce, add finely chopped onions to the pan. • Fry until tender. Add ginger, garlic, and bay leaf; fry for 2 minutes. • Add ground spice mix; cook 2 minutes. • Add in water, 1 teaspoon salt, and sugar. Stir properly. • Remove pan from heat and gradually stir in yogurt. • Cook over low heat for 5 minutes, stirring constantly. • Return fish pieces and accumulated juices to the pan. • Cook over low heat for 5 minutes more. • Discard bay leaf and serve with hot rice.