Authentic Eel fish Curry with Potato | Bengali Eel Fish Recipe

Authentic Eel Fish Curry with Potatoes: A Delicious and Easy Recipe

eel fish curry

Eel fish curry with potatoes, called Baam Fish Curry, is a tasty and traditional dish popular in India and Southeast Asia.

This dish mixes eel fish’s unique texture and flavor with the hearty goodness of potatoes, all cooked in a rich and aromatic curry sauce.

The result is a delicious and satisfying meal that is both nutritious and indulgent.

 

Eel fish, also known as Baam fish, is a unique choice compared to more common fish varieties.

Eel fish has a firm, meaty texture and a slightly sweet taste that works well with the strong spices used in curry.

It is also rich in protein, omega-3 fatty acids, and important vitamins and minerals, making it a healthy option.

 

To start, you need fresh, high-quality eel fish.

Clean the fish well and cut it into bite-sized pieces.

Marinating the fish with turmeric and salt enhances its flavor and removes any strong smells.

Fry the fish until it is golden brown to give it a delightful texture that stays firm in the curry sauce.

 

Potatoes are a key ingredient in this dish.

Their starchy and slightly sweet flavor pairs perfectly with the eel fish and adds substance to the curry.

Fry the potatoes until they are golden brown to develop a rich, caramelized flavor.

 

The heart of the eel fish curry is the spice blend.

A base of onion paste, ginger-garlic paste, and a mix of spices like cumin, coriander, turmeric, and garam masala create a deep and satisfying flavor.

These spices not only add warmth and heat to the curry but also offer health benefits, such as reducing inflammation and aiding digestion.

 

Once the spices are cooked and their oils are released, add water to make the curry sauce.

Then, add the fried fish and potatoes, and let them simmer in the sauce so the flavors can meld together.

Finish the dish with a sprinkle of fresh coriander leaves for a burst of color and freshness.

 

Eel fish curry with potatoes is best served with steamed rice, roti, naan, or paratha.

This dish offers a perfect balance of flavors and textures, making it a delightful and nutritious meal.

Whether you are new to cooking with eel fish or looking to try a new curry recipe, this dish is a must-try for its unique taste and health benefits.

Enjoy making and sharing this wonderful dish with your family and friends!

Ingredients List of Eel fish Curry

  • 500g Baam fish (eel fish)
  • 3 medium-sized potatoes
  • 3 medium-sized onions, paste
  • 1/2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 teaspoons ginger-garlic paste
  • 1/3 teaspoon garam masala powder
  • Mustard oil (or any vegetable oil)
  • Salt (to taste)
  • Fresh coriander leaves (for garnish)

Instructions for Eel fish Curry

Step 1: Prepare the Fish

Cut the Fish: Cut the Baam fish into desired pieces.

Marinate the Fish: Mix the fish with 1 teaspoon of turmeric and salt.

Wash it 4 to 5 times under running water until clean.

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After cleaning, marinate the fish again with a pinch of turmeric and salt for 2 minutes.

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Step 2: Fry Potatoes and Fish

Heat Oil: In a pan, heat mustard oil or any vegetable oil.

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Fry Potatoes: Fry the potatoes until golden brown and set aside.

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Fry Fish: Fry the fish pieces one by one without overcrowding the pan.

Fry until golden brown on both sides and set aside.

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Step 3: Prepare the Curry

Add Spices: In the same pan, add more oil if required.

Add bay leaf, 1/2 teaspoon cumin seeds, and some red chilies.

Stir well for a few minutes.

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Cook Onion Paste: Add the onion paste and stir well for 3 minutes on medium heat.

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Add Ginger-Garlic Paste: Add 2 teaspoons of ginger-garlic paste and stir well for 2 to 3 minutes.

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Mix Spices: Add 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon red chili powder, and 1/3 teaspoon garam masala powder.

Stir well until the masala releases its oil.

Add fried potato and salt and stir well for a minute.

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Prepare Gravy: Add water as required for the gravy and bring it to a boil.

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Combine Ingredients: Once the gravy is boiling, add the fried fish.

Boil for 7 minutes on high heat.

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Final Touch: When the gravy turns reddish-golden, add chopped coriander leaves.

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Serve hot in a serving bowl.

This eel fish curry pairs wonderfully with rice, paratha, roti, or naan.

Enjoy!

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Also Read:

Eel fish Recipe without Potato

BEGUN DIYE PABDA MACHER JHOL RECIPE|PABDA FISH RECIPE|PABDA FISH

 

Pro Tips for Making the Perfect Eel Fish Curry

1. Choose Fresh Eel Fish

Quality Matters: Always use fresh eel fish for the best taste and texture.

Fresh fish will have clear eyes, firm flesh, and a mild scent.

Clean Thoroughly: Ensure the fish is cleaned properly to remove any residual slime or odor.

2. Proper Marination

Season Well: Marinate the eel fish with turmeric and salt for at least 5 to 10 minutes.

This helps to remove any fishy smell and infuses the fish with initial flavors.

3. Fry the Fish and Potatoes Separately

Avoid Overcrowding: When frying the fish, do not overcrowd the pan.

Frying in batches ensures each piece gets a nice, golden crust.

Golden Potatoes: Fry the potatoes until they are golden brown to add a lovely texture and flavor to the curry.

4. Perfecting the Masala Base

Cook the Onions Well: Make sure to cook the onion paste until it turns golden brown.

This step is crucial for developing a rich and deep flavor base.

Spices Timing: Add spices at the right time.

Cooking spices like cumin, coriander, and garam masala thoroughly ensures they release their oils and aromas, enhancing the overall flavor of the curry.

5. Control the Heat

Medium Heat for Consistency: Cook the masala on medium heat to prevent burning and to allow the spices to blend well.

Adjust the Flame: When adding the fish and potatoes back into the gravy, ensure the flame is high to bring the curry to a quick boil, then simmer to let the flavors meld.

6. Water Proportion

Right Consistency: Add water gradually to achieve the desired consistency of the gravy.

The curry should neither be too watery nor too thick.

Simmer to Perfection: Simmer the curry after adding the fish and potatoes to allow the flavors to develop fully.

7. Final Touches

Fresh Herbs: Add freshly chopped coriander leaves at the end for a burst of fresh flavor and a vibrant look.

Rest Before Serving: Let the curry rest for a few minutes after cooking.

This allows the flavors to settle and the fish to absorb the curry.

8. Serving Suggestions

Accompaniments: Serve hot with steamed rice, roti, naan, or paratha.

The mild flavor of the sides complements the rich, spicy curry perfectly.

Garnishing: A final drizzle of fresh lemon juice or a sprinkle of coriander leaves can add an extra layer of flavor before serving.

Health Benefits of Eel Fish Curry

Eel fish curry is not just tasty; it also has many health benefits. Here are some reasons to add eel fish curry to your diet:

1. High in Protein- Eel fish is a great source of high-quality protein, which is important for muscle repair, growth, and overall body health.

2. Contains Omega-3 Fatty Acids- Eel fish is rich in omega-3 fatty acids, which are essential for heart health.

3. Packed with Vitamins and Minerals

Eel fish contains important vitamins and minerals, including:

Vitamin A, Vitamin B12, Vitamin D ,Iron, Potassium

4. Healthy Fats-Eel fish contains mainly healthy unsaturated fats.

5. Low in Calories- Eel fish curry is relatively low in calories per serving, making it a good choice for those looking to maintain or lose weight while still enjoying a hearty and satisfying meal.

FAQs:

What type of fish is used in this curry?

The recipe uses Baam fish, commonly known as eel fish. It has a unique flavor and texture that complements the spices in the curry.

Can I use a different type of oil instead of mustard oil?

Yes, you can use any vegetable oil if you do not have mustard oil. However, mustard oil adds a distinctive flavor that enhances the dish.

How do I know when the fish is properly fried?

The fish should be golden brown on both sides. Be careful not to overcrowd the pan to ensure even frying.

Can I make this curry ahead of time?

Yes, you can prepare the curry ahead of time and reheat it before serving. The flavors often deepen and improve with time.

What can I serve with eel fish curry?

Eel fish curry is traditionally served with rice, but it also pairs well with roti, naan, or paratha.

Enjoy making this delicious eel fish curry with potatoes and share the flavorful experience with your loved ones!

Recipe Card:

eel fish curry

Authentic Eel fish Curry with Potato | Bengali Eel Fish Recipe

359833d3144d68f0703179319ac508d5payal debnath
Discover the deliciousness of authentic eel fish curry with potatoes. Easy to make and bursting with flavor, this recipe is perfect with rice, roti, or naan.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine bengali, Indian
Servings 5 people
Calories 150 kcal

Ingredients
  

Ingredients List of Eel fish Curry

  • 500 g Baam fish eel fish
  • 3 medium-sized potatoes
  • 3 medium-sized onions paste
  • 1/2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 teaspoons ginger-garlic paste
  • 1/3 teaspoon garam masala powder
  • Mustard oil or any vegetable oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions
 

Instructions of Eel fish Curry

    Step 1: Prepare the Fish

    • Cut the Fish: Cut the Baam fish into desired pieces.

    Marinate the Fish:

    • Mix the fish with 1 teaspoon of turmeric and salt. Wash it 4 to 5 times under running water until clean.
    • After cleaning, marinate the fish again with a pinch of turmeric and salt for 2 minutes.

    Step 2: Fry Potatoes and Fish

      Heat Oil:

      • In a pan, heat mustard oil or any vegetable oil.

      Fry Potatoes:

      • Fry the potatoes until golden brown and set aside.

      Fry Fish:

      • Fry the fish pieces one by one without overcrowding the pan.
      • Fry until golden brown on both sides and set aside.

      Step 3: Prepare the Curry

      • Add Spices:
      • In the same pan, add more oil if required. Add bay leaf, 1/2 teaspoon cumin seeds, and some red chilies.
      • Stir well for a few minutes.

      Cook Onion Paste:

      • Add the onion paste and stir well for 3 minutes on medium heat.

      Add Ginger-Garlic Paste:

      • Add 2 teaspoons of ginger-garlic paste and stir well for 2 to 3 minutes.

      Mix Spices:

      • Add 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon red chili powder, and 1/3 teaspoon garam masala powder.
      • Stir well until the masala releases its oil.
        Add fried potato and salt and stir well for a minute

      Prepare Gravy:

      • Add water as required for the gravy and bring it to a boil.
      • Combine Ingredients: Once the gravy is boiling, add the fried fish. Boil for 7 minutes on high heat.

      Final Touch:

      • When the gravy turns reddish-golden, add chopped coriander leaves.
      • Serve hot in a serving bowl.
      • This eel fish curry pairs wonderfully with rice, paratha, roti, or naan. Enjoy!

      Notes

      Pro Tips for Making the Perfect Eel Fish Curry

      1. Choose Fresh Eel Fish

      Quality Matters: Always use fresh eel fish for the best taste and texture.
      Fresh fish will have clear eyes, firm flesh, and a mild scent.
      Clean Thoroughly: Ensure the fish is cleaned properly to remove any residual slime or odor.

      2. Proper Marination

      Season Well: Marinate the eel fish with turmeric and salt for at least 5 to 10 minutes.
      This helps to remove any fishy smell and infuses the fish with initial flavors.

      3. Fry the Fish and Potatoes Separately

      Avoid Overcrowding: When frying the fish, do not overcrowd the pan.
      Frying in batches ensures each piece gets a nice, golden crust.
      Golden Potatoes: Fry the potatoes until they are golden brown to add a lovely texture and flavor to the curry.

      4. Perfecting the Masala Base

      Cook the Onions Well: Make sure to cook the onion paste until it turns golden brown.
      This step is crucial for developing a rich and deep flavor base.
      Spices Timing: Add spices at the right time.
      Cooking spices like cumin, coriander, and garam masala thoroughly ensures they release their oils and aromas, enhancing the overall flavor of the curry.

      5. Control the Heat

      Medium Heat for Consistency: Cook the masala on medium heat to prevent burning and allow the spices to blend well.
      Adjust the Flame: When adding the fish and potatoes back into the gravy, ensure the flame is high to bring the curry to a quick boil, then simmer to let the flavors meld.

      6. Water Proportion

      Right Consistency: Add water gradually to achieve the desired consistency of the gravy.
      The curry should neither be too watery nor too thick.
      Simmer to Perfection: Simmer the curry after adding the fish and potatoes to allow the flavors to develop fully.

      7. Final Touches

      Fresh Herbs: Add freshly chopped coriander leaves at the end for a burst of fresh flavor and a vibrant look.
      Rest Before Serving: Let the curry rest for a few minutes after cooking.
      This allows the flavors to settle and the fish to absorb the curry.

      8. Serving Suggestions

      Accompaniments: Serve hot with steamed rice, roti, naan, or paratha.
      The mild flavor of the sides complements the rich, spicy curry perfectly.
      Garnishing: A final drizzle of fresh lemon juice or a sprinkle of coriander leaves can add an extra layer of flavor before serving.

      Approximate nutritional info( eel fish curry )per 100g serving:

      NutrientAmount per 100g
      Calories150 kcal
      Protein12g
      Total Fat8g
      Saturated Fat1.5g
      Cholesterol55mg
      Carbohydrates7g
      Dietary Fiber1.5g
      Sugars2g
      Sodium300mg
      Potassium250mg
      Vitamin A300 IU
      Vitamin C6mg
      Calcium20mg
      Iron1.2mg
      Please note that these values are approximate and can vary based on the specific ingredients and cooking methods used.

       

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