Bengali

Cumin and Lime Bengali Catla Fish Kalia

Name: Cumin and Lime Bengali Catla Fish Kalia
Total time: 27 min
Yield: 2 servings
Cuisine: Bengali
Ingredients: 400g Catla fish fillets; 200ml coconut milk; 1 medium onion; 2 tbsp mustard oil; 1 tsp turmeric; 1 tsp garam masala; Salt to taste; 1/2 cup water; Fresh cilantro for garnish; 1 tsp ground cumin; 1 tbsp lime zest

A subtle blend of cumin and lime zest enhances the creamy fish curry with a bright, earthy note.

27 minutes2 servings

Method

Mix cumin and lime zest into the mustard oil before sautéing the onion.
Heat mustard oil in a pan, add onion and sauté until golden.
Add fish, turmeric, and water, simmer for 15 minutes.
Stir in coconut milk, garam masala, and salt, cook for 5 more minutes.
Garnish with cilantro before serving.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Mains Seafood

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