Bengali Fish Fry

    35 mins

    This recipe is an east bengali version of fish fry. We are all aware that there are many wonderful ways of making fish fry and this is how it is done in my family which hailed from east bengal.


    California, United States
    35 people made this

    Serves: 5 

    • 800 gms white fleshed fish
    • 1/2 tsp turmeric powder
    • Salt to taste
    • 2/3 cup oil
    • 1 tbspn ground coriander seeds
    • 1 tbspn ground cumin seeds
    • 1/2 tspn ginger (grated finely)
    • 1/2 tspn red chili powder
    • 1.5 cups water
    • 1 tspn kalo jeera (kalonji seeds)
    • 2 whole red chilies
    • 1 bay leaf
    • 1 large onion (peeled and cut)
    • 3 whole green chilies

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cut the fillets in about 4cm size. Rub the fish with turmeric and salt and set aside for 10-15 minutes.
    2. Heat the oil in a non-stick frying pan over a medium flame. Put in the fish pieces and brown lightly on all sides.
    3. Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
    4. Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric, red chili powder and 1/2 tsp of salt in a small bowl. Add 3 tbspn of water and mix.
    5. Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame. Now add kalonji and after a few seconds later, put in the red chillies. As soon as they darken a bit, put in the bay leaves. When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat. Add the spice paste. Stir and fry it for about 1 minute. Now put in the fish in a single layer in a pan with 1 cup of water.
    6. Lay the green chillies over the fish. Simmer over a medium heat for 2 minutes. Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes. Serve.

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