Indian · Dinner
Bengali Fish Curry Rice Bowl
A weekday bowl of Bengali fish curry in a tangy mustard-and-tomato gravy spooned over basmati rice, finished with nigella seeds and fresh coriander.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
19gFat
45gCarbs
4gSugar
3gFiber
820mgSodium
75mgChol
Goes well with
Pinot GrisPinot Gris — A refreshing pairing for th...
local
Aam Pora SherbetAam Pora Sherbet — A refreshing pairing...
international
Instructions
1
Prep
Rinse basmati rice. Pat fish dry, toss with 0.5 tsp salt and 0.5 tsp turmeric, rest 3 minutes. Finely chop onion, mince ginger, slit green chillies lengthways, puree tomatoes. Measure all spices and water. Chop fresh coriander.
2
Boil
Combine rice, 220ml water, and 0.5 tsp salt in a saucepan. Bring to a boil over high heat, cover, reduce to low, cook 10 minutes. Remove from heat, rest covered 5 minutes.
3
Sear
Heat 2 tbsp mustard oil in a large skillet over medium-high until just smoking. Lower to medium, sear fish in batches 60 seconds per side until edges are lightly golden. Remove and set aside.
4
Bloom
Add remaining 2 tbsp mustard oil to the pan over medium heat. Sizzle nigella seeds and bay leaves 20 seconds until fragrant. Add onion, cook 2 minutes until soft. Stir in ginger paste and green chillies, cook 30 seconds.
5
Build
Add tomato puree, kashmiri chilli powder, ground coriander, ground cumin, remaining 1 tsp turmeric, sugar, and remaining 1.5 tsp salt. Cook 3 minutes on medium-low, stirring, until oil beads at edges. Pour in 160ml hot water, bring to gentle simmer.
6
Simmer
Return fish to gravy in a single layer, cover, simmer 2 minutes on low until fish reaches 145°F internal temperature. Spoon gravy over without stirring. Stir in garam masala off the heat.
7
Plate
Fluff rice with a fork. Spoon into bowls, top with fish and gravy, garnish with fresh coriander. Serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) white fish fillet
- 120g (4.2 oz) basmati rice
- 220ml (1 cup) water
- 4 tbsp mustard oil
- 2.5 tsp salt
- 1 tsp nigella seeds
- 2 bay leaves
- 0.5 medium yellow onion
- 2 tsp ginger paste
- 4 green chillies
- 2 small tomatoes
- 1.5 tsp kashmiri chilli powder
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 0.5 tsp sugar
- 0.5 tsp garam masala
- 2 tsp turmeric
- 2 tbsp fresh coriander
- 2 lemon wedges