Name: Turmeric and Curry Leaves Bengali Spiced Fried Fish
Total time: 27 min
Yield: 2 servings
Cuisine: Bengali
Ingredients: 400g fish fillets; 2 tbsp mustard oil; 1 tsp cumin seeds; 1/2 tsp turmeric; 1/2 cup tamarind paste; 1 onion, sliced; 2 green chilies, slit; 1/4 tsp asafoetida; 1/2 tsp red chili powder; salt to taste; 1/4 cup water; 1 tbsp chopped coriander; 1/2 tsp turmeric; 2 fresh curry leaves

Turmeric and Curry Leaves Bengali Spiced Fried Fish

A warm and fragrant flavor with turmeric and curry leaves for a traditional twist.

27 minutes2 servings

Method

Before cooking, add turmeric and curry leaves to the oil before sautéing the onions.
Heat mustard oil in a pan. Add cumin seeds and asafoetida. Sauté for 30 seconds.
Add sliced onions and cook until translucent, about 5 minutes.
Stir in turmeric, red chili powder, and green chilies. Cook for 2 minutes.
Add tamarind paste and water. Bring to a simmer.
Add fish fillets and cook for 10-12 minutes until fish flakes easily.
Stir in coriander and adjust seasoning. Check fish temperature; it should reach 63°C (145°F).

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