Easy Bengali fish curry
- May 2019
- Serves 4
- Hands-on time 30 min
This hot and sour fish curry is the kind of easy-to-prepare yet impressive dish every cook should have in their repertoire. Delicately spiced, aromatic and rich with Bengali flavourings, it’s a bowlful to fire up the senses – and satisfy the soul.
Recipe from My Kind of Food by Valli Little (ABC Books), published in Australia.
See our South Indian-style fish curry too for an easy, healthy and colourful midweek meal.
- 4.9g (0.8g saturated)
- 11.6g (8.1g sugars)
If you can’t find tamarind paste you can re-create its tangy/sour taste by adding the juice of 1 lime.
Make the onion and coriander paste up to 2 days ahead and keep covered in the fridge.
Panch phoran (or phoron) is a Bengali five-spice seasoning (mustard, nigella, cumin seeds, fennel and fenugreek seeds). Buy it from Waitrose or souschef.co.uk.
A cold, crisp, aromatic New Zealand sauvignon blanc.
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