Kolkata Fish Curry

Kolkata Fish Curry is a fragrant and rich dish that showcases the vibrant flavors of mustard oil, coconut milk, and spices, capturing the essence of Bengali cuisine. This gluten-free dish is perfect for a cozy supper, served with steamed rice or gluten-free bread.

Ingredients

• Fish (e.g., Rohu or Salmon) - 300 grams
• Mustard oil - 2 tablespoons
• Onion, finely chopped - 1 medium (about 100 grams)
• Ginger-garlic paste - 1 tablespoon
• Tomato, chopped - 1 medium (about 100 grams)
• Coconut milk - 200 ml
• Turmeric powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Green chili, slit - 1
• Salt - to taste
• Fresh coriander leaves, chopped - for garnish

Steps

1. Heat the mustard oil in a pan over medium heat until it begins to smoke slightly.
2. Add the finely chopped onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste and cook for another minute until fragrant.
4. Add the chopped tomatoes and cook until they soften, about 3-4 minutes.
5. Sprinkle in the turmeric, red chili, cumin, and coriander powders, and mix well, cooking for another 2 minutes.
6. Pour in the coconut milk and bring the mixture to a gentle simmer.
7. Add the fish pieces to the curry, followed by the slit green chili and salt to taste.
8. Cover and cook for about 8-10 minutes, or until the fish is cooked through and tender.
9. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 360
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• Rich in Omega-3 fatty acids, promoting heart health.
• High in protein, supporting muscle development and repair.

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