Ingredients

• 2 medium sized pomfret fish (cut into slices)
• 1 tsp - turmeric powder
• salt to taste
• sufficient mustard oil for shallow frying the fish
• 2 tbsp - mustard seeds
• 2 to 3 green chillies ( or as per taste)
• 3 tbsp - mustard oil
• 2 slit green chillies (to garnish)
• finely chopped coriander leaves (to garnish)

How to Make Bengali Fish Curry

• Clean and wash the fish.
• Apply salt and half tsp turmeric powder and keep aside for 30 to 40 minutes.
• Lightly shallow fry the fish and keep aside.
• Grind together mustard seeds and green chillies to a fine paste using little water.
• Heat 3 tbsp mustard oil in a heavy bottomed vessel to a smoking point.
• Add 1/2 tsp turmeric powder mixed with little water.
• Add the fried fish, mustard paste and little salt. Mix very gently.
• Cook on a low flame for few minutes.
• Add slit green chillies and simmer for 2 to 3 minutes.
• Remove from gas and garnish with coriander leaves.
• Serve hot with steamed rice.