Experience the vibrant taste of Bengal with our easy-to-follow Spicy Bhola Mach recipe. This classic Bengali fish curry is infused with aromatic spices, promising a culinary adventure like no other. Let our straightforward instructions guide you through crafting a delectable dish that will leave your taste buds craving for more.
Enjoy our other fish recipes: Katla Fish Jhal recipe, Pabda Fish Curry recipe, Baiguni Fish Curry/Fish with Baigan, Muri Ghanto or Fish Pulao & Yellow Fish Curry.
Ingredients
- Bhola Fish – 5 (Whole fish)
FOR THE FISH MARINATION
- Turmeric powder-1tsp
- Red chilli Powder-1tsp
- Garlic paste-1tbsp
- Salt to taste
For The Gravy
- Mustard oil – 4 tablespoons
- Onions – 2 (paste)
- Green chilies – 2 slit lengthwise
- Ginger paste – 1/2 tablespoon
- Garlic paste – 1 tablespoon
- Curd – 1 & 1/2 tablespoons
- Coriander powder – 1/2 tablespoon
- Turmeric powder – 1 teaspoon
- Red chili powder – 1 teaspoon
- Garam Masala Powder – 1/2 teaspoon
- Salt to taste
- Fresh coriander leaves for garnish
Phoran
- Dry red chili – 1
- Cumin seeds – 1/2 teaspoon
Method
Cooking Process:
- Use a knife to remove scales, starting from the tail and scraping towards the head against the scales’ direction. Rinse fish under cold water to remove loose scales. Trim off fins. Lay fish on its side, make a deep incision along the belly from vent to base of gills.
- Gently scoop out internal organs using fingers, being careful not to tear or contaminate flesh. Rinse inside of fish cavity under cold water to remove blood, membranes, and debris. Give cleaned fish a final rinse under cold water for thorough cleaning.
- Marinate the Bhola fish with turmeric powder, garlic paste, red chili powder and salt. Let them sit for 15 minutes.
- Heat mustard oil in a pan. Fry the marinated fish until golden brown. Remove from the pan and keep aside.
- In a small bowl, make a paste of coriander powder, turmeric, red chili powder, ginger-garlic paste, onion paste and salt mixed with warm water. Take another bowl and add curd. Beat well with a spoon until smooth and keep aside.
- In the same pan, add more mustard oil if necessary, then add phoran sauté until the spluttering stop. Lower the heat, add spice paste to the pan and sauté the spices on medium heat for 5 minutes or until the raw smell disappears.
- Add curd and cook thoroughly. Fry the spice mixture until the oil begins to separate, then pour in 2 cups of hot water to achieve a thick gravy consistency.
- Now, carefully add the fried fish, green chilies and garam masala to the gravy. Partially cover and simmer for 5-7 minutes. Turn off the heat and garnish with fresh coriander leaves.
Serve:
- Serve with hot boiled white rice.
