About Coriander Fish Curry

Coriander Fish Curry, or “Dhone Pata Diye Macher Jhol” in Bengali, is a simple yet flavorful dish that combines fresh coriander leaves with spices and fish.

It’s a popular recipe in Bengali kitchens, where fish and curry are much-loved staples.

The star of this Coriander Fish Curry is the coriander leaves, which are blended into a smooth coriander paste with garlic.

This coriander paste gives the curry its fresh, green color and a bright, herby taste.

Mustard oil is also used, adding a strong and distinct flavor that’s common in Bengali cooking.

If you’re not familiar with mustard oil, this recipe is a great way to experience its unique taste.

The fish is usually marinated with turmeric and salt, then fried until it turns golden.

This adds a nice texture and depth of flavor to the curry.

However, if you’re looking for a lighter option, you can skip the frying and cook the fish directly in the curry.

This makes the recipe flexible, so you can adjust it based on your taste and health preferences.

Coriander Fish Curry is best served with steamed rice, which helps soak up the flavorful gravy.

It also pairs well with roti or bread, making it a versatile dish.

The Coriander Fish Curry is a great example of how simple ingredients can come together to create a meal that’s both comforting and full of flavor. Whether you’re new to cooking Bengali food or already love it, this dish is sure to be a hit with its fresh taste and comforting aroma.

Ingredients list of Coriander Fish Curry:

• 500g Bata fish (or any fish of your choice)
• 1 medium-sized tomato, chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1-2 dry chilies
• Salt, to taste
• A few garlic cloves
• A handful of fresh coriander leaves
• Mustard oil, for frying

Step-by-Step Instructions:( Coriander Fish Curry)

Marinate the Fish:

Rinse the fish thoroughly and marinate it with salt and turmeric powder.

For an authentic taste, let the fish marinate for at least 1 day.

If short on time, a 5-minute marinade will still work.

Prepare the Coriander Paste:

Wash and chop the coriander leaves.

Blend the coriander leaves with a few garlic cloves to make a smooth paste.

Using a stone grinder enhances the flavor and aroma of the paste.

Fry the Fish:

Heat mustard oil in a pan.

Once the oil is hot, add the marinated fish pieces one by one.

Fry the fish on medium heat until it turns golden brown.

For a healthier version, you can skip the frying and cook the fish directly in the gravy.

Remove the fried fish and set aside.

Make the Gravy:

In the same pan, add dry chilies and cumin seeds.

Stir for a minute.

Add the chopped tomato along with turmeric powder, red chili powder, and salt.

Cook until the tomato softens.

Add the coriander paste to the pan and stir for 2-3 minutes on medium heat.

Pour in water according to your desired gravy consistency and bring to a boil.

Once boiling, add the fried fish and cook on high heat for 5 minutes.

Serve:

Serve the hot Coriander Fish Curry with steamed rice or roti.

It also pairs well with bread.

Pro Tips:

Use Fresh Ingredients: For the best flavor, use fresh fish and freshly ground coriander and garlic.

Fresh ingredients enhance the overall taste and aroma of the dish.

Proper Marination: If you have time, marinate the fish overnight.

This allows the flavors to penetrate deeply, making the fish more flavorful. If short on time, marinating for at least 5 minutes will still add some flavor.

Avoid Overcrowding the Pan: When frying the fish, make sure not to overcrowd the pan.

Fry the fish in batches if necessary to ensure even cooking and a crispy texture.

Control the Heat: Fry the fish on medium heat to avoid burning the outside while leaving the inside undercooked.

Once the fish is golden brown, remove it from the pan to prevent overcooking.

Make the Coriander Paste Smooth: Use a grinder or mortar and pestle to make a smooth coriander and garlic paste.

A finer paste releases more flavor and blends better into the gravy.

Adjust the Gravy Consistency: Add water gradually to achieve your preferred gravy consistency.

If you prefer a thicker gravy, let it simmer longer to reduce and thicken.

Enhance Flavor with Mustard Oil: Mustard oil adds a distinctive, aromatic flavor to the curry.

If you’re using a different oil, you might miss out on this traditional taste.

Cook the Tomatoes Well: Ensure the tomatoes are well-cooked and softened before adding the coriander paste.

This helps in developing a richer and more flavorful base for the gravy.

Let the Curry Rest: Allow the curry to rest for a few minutes before serving.

This helps the flavors meld together and makes the dish even more delicious.

Garnish Before Serving: Garnish with fresh coriander leaves just before serving for an extra burst of flavor and a vibrant presentation.

Health Benefits:

• Fish is an excellent source of omega-3 fatty acids and high-quality protein.
• Coriander aids digestion and has anti-inflammatory properties.

In Short, Coriander Fish Curry (Dhone Pata Diye Macher Jhol) is a flavorful and aromatic dish that brings the essence of Bengali cuisine to your table.

With its rich spices and fresh coriander, it’s perfect for a comforting meal with family and friends.

Try this Coriander Fish Curry recipe and enjoy a taste of Bengal!

FAQs:

1.Can I use any type of fish for this Coriander Fish Curry recipe?

Yes, you can use any fish according to your preference.

2.How long should I marinate the fish?

For the best flavor, marinate for 1 day.

If short on time, a 5-minute marinade is sufficient.

3.Can I skip frying the fish?

Yes, for a healthier version, you can cook the fish directly in the gravy.

4.What if I don’t have mustard oil?

You can use any cooking oil, but mustard oil adds a distinct flavor.

5.How can I adjust the spiciness of the curry?

You can adjust the amount of red chili powder and dry chilies according to your taste.