Click on the image, above to submit to Pinterest.
Bengali Fish and Potato Curry
Chemmeen Manga Curry is a traditional Bangladeshi recipe (from the Bay of Bengal) for a classic curry of fish, aubergines (brinjals) and potatoes in an aromatic tomato and onion gravy base. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Bengali Fish and Potato Curry.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
4
Rating: 
Tags : CurryVegetable RecipesBangladesh Recipes
If you want a quick, healthy and delicious curry for a weeknight, then this Bengali Fish and Potato curry fits the bill ideally. This is an aromatic rather than a hot curry but with a rich tomato and onions gravy.
Ingredients:
To Marinate and fry the fish:
1kg (2 1/3 lb) firm fish, cut into steaks (I used king fish)
1/2 tsp ground turmeric
Salt to taste
1 tbsp mustard oil
To Cook the potatoes:
3 large potatoes, peeled and cubed
1/2 tsp ground turmeric
Salt to taste
2 small brinjals (aubergines/eggplants), sliced
For the Onion paste:
1 large onion, coarsely chopped
To Finish the Fish curry:
1 tbsp mustard oil
1 tsp cumin seeds
1 bay leaf (Indian bay)
3 cardamom pods
1 tbsp minced ginger (ginger paste)
1 tbsp minced garlic (garlic paste)
1 green chilli, sliced
2 tbsp tomato purée
1/2 tsp ground turmeric
1 tsp ground coriander
5 tbsp yoghurt
250ml (1 cup) water
Method:
Marinate and fry fish: Dip the fish steaks in the ground turmeric to coat then season with salt. Marinate for 30 minutes in the refrigerator. After this time heat 1 tbsp oil in a large frying pan over medium heat. When hot add the fish. Fry on one side until nicely browned (about 5 minutes), then flip over and cook the other side. Drain on kitchen paper and set aside until needed.
Cook the potatoes and brinjals: Marinate the potatoes and brinjals with the ground turmeric then season with salt. Add potatoes to the same pan used for frying fish. Shallow fry until golden brown all over. Remove with a slotted spoon and set aside to drain on kitchen paper. Add the brinjals to the same pan and fry on both sides until golden brown. Set aside to drain on kitchen paper.
For the Onion paste: Place the chopped onions in a food processor. Add a little water, if needed and process to a smooth paste. Turn into a bowl and set aside.
For the Fish curry: Heat oil in a large frying pan or wok over medium-high heat. Add the cumin seeds, bay leaf and cardamom pods. Fry gently, stirring constantly, for a minute or until fragrant. Now add the onion paste and continue frying, stirring occasionally, for 1-2 minutes or until slightly browned.
Add the ginger, garlic and green chillies. Fry, stirring occasionally, for 1-2 minutes or until fragrant then stir in the tomato puree and continue cooking, stirring occasionally, for 1 minute. Add the ground turmeric and ground coriander. Fry, stirring, for a minute or until fragrant then stir in the yoghurt. Bring to a simmer and cook for 2-3 minutes or until oil separates.
Stir in the potatoes and brinjals then stir in the water, ensuring the ingredients are mixed thoroughly. Cook, covered, for 2-3 minutes or until potatoes are tender then nestle in the fried fish. Continue to cook, covered, for 5 minutes or until fish is cooked through and sauce is slightly thickened.
Turn into a warmed serving dish, garnish with coriander (cilantro) leaves and bring to the table. Accompany with plain steamed rice.
