Best Bangalore Fish Curry Recipes

MACHHERE JHOL (BENGALI FISH CURRY)

Machhere Jhol (Bengali Fish Curry) image

A delicate Bengali fish curry. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish. The contrasting texture combination is worth trying at your dinner table.

Provided by Rina H.

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 large tomatoes, coarsely chopped
2 teaspoons ground cumin
1 tablespoon ground turmeric
½ teaspoon salt
2 cups water
1 tablespoon vegetable oil
2 pounds thick whitefish fillets, cut into large chunks
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon black cumin seeds
¼ teaspoon fennel seeds, lightly crushed
¼ teaspoon fenugreek seeds

Steps:

Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 366.7 calories, Carbohydrate 5.7 g, Cholesterol 136.5 mg, Fat 17.6 g, Fiber 1.8 g, Protein 44.8 g, SaturatedFat 2.7 g, Sodium 417.6 mg, Sugar 2.5 g

BANGALORE FISH CURRY

Bangalore Fish Curry image

I spent time in Bangalore recently and returned home. I wanted to recreate some of the amazing fish recipes that I experienced in that amazing city. Some of the ingredients are missing in our country but after experimenting a bit I came up with this dish. Its has remarkable flavour and goes well with any firm, white fish

Provided by 963949

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

500 g halibut fillets
2 teaspoons garlic paste
2 teaspoons ginger paste
1 shallot
2 tablespoons canola oil
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon ground fenugreek
1 (8 ounce) can coconut milk
salt
pepper
15 curry leaves
1 teaspoon cornflour

Steps:

Cut halibut into chunks and set aside.
Slice shallot thinly. Gently fry shallot, garlic and ginger for 5 minutes, or untill the shallots are soft.
Add chilli powder, tumeric, garam marsala and funugreek and cook for a further 2 minutes.
Add coconut milk and heat till the coconut milk bubbles.
Add halibut chunks, curry leaves and salt and pepper to taste. Cook over a low heat for 15 to 20 minutes.
Mix cornflour with a little water and add to the dish to thicken.

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