Perfectly spiced, aromatic, and packed with authentic flavors.
You’ll need fresh fish (Rohu or Katla), mustard oil, turmeric, red chili powder, green chilies, mustard paste, and a few simple spices.
Marinate fish with turmeric, red chili powder, and salt. Let it sit for 15-20 minutes for best results.
Heat mustard oil in a pan until it smokes lightly. This removes bitterness and enhances flavor.
Fry the marinated fish on medium heat until golden. Remove and set aside.
In the same pan, add onions, green chilies, and mustard paste. Sauté until fragrant.
Add turmeric, salt, and a little water. Let it simmer for a few minutes until the gravy thickens.
Add fried fish to the gravy, cover, and cook for 5-10 minutes until flavors meld together.
Garnish with fresh coriander, and serve hot with steamed rice for a traditional Bengali experience! (Images credit: freepik)