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.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
Plate
Fluff rice with a fork. Spoon into bowls, top with fish and gravy, garnish with fresh coriander. Serve with lemon wedges alongside.
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