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Bengali Fish Curry with Bhindi ( okra )


By niya's world (Visit website)





Bengali Fish Curry with Bhindi

No of Portions: 6

Ingredients

Boneless cubes of bekti fish: 480 gm
Dried red chillies: 8
Mustard oil: 100 ml
Panch Phoran (including cumin, fennel, nigella (kalonji), mustard, fenugreek): 25 gm
Ginger-garlic paste: 30 gm
Turmeric powder: 15 gm
Salt: to taste
Fresh ladies finger ( Bhindi /okra), cut into one-inch lengths : 100 gm
Kasundi (Bengali mustard paste): 150 gm
Curd: 50 gm
Refined flour: 25 gm

Method

Clean the bekti fish, pat dry and marinate with ginger-garlic paste, salt, lemon juice and turmeric powder.

In a frying pan, pan fry the fish cubes and okra / bhindi separately using a little mustard oil.

For the sauce, heat mustard oil and add the panch phoran and red chillies; let it crackle.

Add ginger-garlic paste and kasundi to the pan.

Add water and allow to cook.

Mix a little curd with flour and beat well.

Add it to the pan and let it simmer.

Add the fish to the gravy.

Mix the okra / bhindi in the gravy.

Allow to cook on a slow heat for about 5 minutes.

Check for seasoning.

This fiery fish curry with okra is best served with steaming rice.

Recipe & Photo Credit - The Hindu & Chef Abhishek Basu


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