Simple One Pot Fish Cury

I like one pot curries. Mostly because I don’t have to stand in front of the gas and in the meantime...I can read book or finish a task or just sip one or two drink!!! J But most of all I love them because they are so easy to cook...because you don’t need to cook at all!!!

This is a recipe which I got from a forum in FB for Bangladeshi Food. But it had neither turmeric powder nor mustard oil. It was a very simple steamed kind of dish. So I started tweaking. I added a generous amount of mustard oil and some turmeric and red chilli powder.

Don’t expect this curry to be very currilicious or rich, but to be very simple and with just the right amount of gravy to spice up your plain rice. Also since we are cooking with raw fish to  begin with, rather than using fried fish, which we generally do in our Bengali fish curries, so handle the fishes with care so that you don’t end up breaking them into several pieces and also cook them properly. Most of the time, if your pieces or fillets are thick and large, they will take more time to cook. So if you are not careful then the inside of the fish may remain raw.

Simple One Pot Fish Curry

Serves 4

Ingredients:

6 pieces of fish (you can use fillets also)

1 onion – finely sliced

4 cloves of garlic – minced

1 inch ginger – minced

2 -3 green chillies – chopped

¼ th cup of mustard oil

1tsp turmeric powder

2 tsp red chilli powder

Salt

Method:

Take a pan or kadai in which you will cook. In that kadai / pan mix in the onions, minced ginger and garlic, salt and mustard oil with the fish.

Let it marinate for 15 minutes.

Put the kadai on low flame and cover with a lid.

Let it cook for 5-6 minutes, then open the lid and carefully flip the fishes.

Put cover again and cook for another 3-4 minutes.

Now open the lid and pour in ½ cup of water. Add in the turmeric powder and red chilli powder and give a good mix.

Put the lid on again and cook for 10 minutes more.

After 10 minutes open the lid and check whether the fishes are done.

Taste and adjust the seasonings.

Simmer on low to medium flame until the gravy thickens.

Finish off with some chopped coriander leaves and put off the flame.

Serve hot with steamed hot rice.