Bengali-Style Fish Curry

Ingredients

• 600 g fish fillet (e.g., cod)
• 3 cloves garlic
• 1 onion
• 1 piece ginger (2 cm)
• Salt
• freshly ground pepper
• flour for coating
• 20 g butter
• 0.5 tsp turmeric
• 0.5 tsp chili powder
• 1 tbsp Tomato Paste
• 600 ml fish stock
• 1 tsp mustard seeds
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash the fish fillet, pat dry and cut into bite‑size pieces. Peel and finely dice the garlic and onion. Peel and grate the ginger. Season the fish with salt and pepper, then coat in flour.

2. 2.

   Melt the butter in a pan and fry the fish cubes 5–8 minutes on each side; remove and set aside. In the same pan sauté the garlic and onion for 2 minutes, add turmeric, chili powder, grated ginger and tomato paste, cook another 2 minutes, then deglaze with fish stock.

3. 3.

   Return the fish to the sauce and simmer for 5–10 minutes until cooked through. Season with salt, pepper, mustard seeds and lemon juice. Serve the curry in bowls garnished with fresh coriander leaves.