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 two 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 0.5 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 3 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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