Fish Bhuna (Bengali-Style Fried Fish in Onion and Tomato Curry)
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Prep Time
-
Cook Time
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Total Time
45m
This Fish Bhuna recipe features whole head-on dorade, seasoned with turmeric and red chile powder, and fried until crispy. It's then simmered in a flavorful onion and tomato curry with ginger, cumin and coriander. Finished with a splash of vinegar and cilantro, this Bengali-style dish is bursting with delicious, aromatic flavors.
Recipe Options
Ingredients
Servings:
6
Scale:
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0.25
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0.5
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6
Steps
1
Remove heads from fish and cut bodies into 1-inch-thick steaks (or ask your fishmonger to do this for you; see note). In a small bowl, combine kosher salt, turmeric, and 2 teaspoons (4g) Kashmiri red chili powder. Sprinkle salt mixture all over fish.
2
Add enough oil to a large sauté pan to fill it 1/4 inch deep and heat over high heat until shimmering. Working in batches if needed, add seasoned fish steaks and cook until browned on both sides, about 10 minutes. Using a slotted spatula, transfer cooked steaks to a plate, tray, or dish and set aside.
3
Drain off all but 2 tablespoons oil from sauté pan. Continuing to work over high heat, add onion and cook until browned in spots, about 5 minutes; lower heat at any point if onion threatens to burn.
4
Lower heat to medium and add ginger, bay leaf, remaining 1 teaspoon (2g) chili powder, cumin, and coriander, cooking until the spices bloom, about 3 minutes. Add diced tomatoes and cook until some of the liquid has cooked off and you have a thick, paste-like curry, about 5 minutes. Finish the gravy with vinegar and season with salt and pepper to taste.
5
Nestle the fried fish steaks into the curry, gently tossing to coat in the sauce. Garnish with chopped cilantro and serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories445kcal
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Fat19g
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Saturated Fat3g
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Carbohydrates7g
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Fiber2g
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Sugar3g
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Protein59g
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Cholesterol170mg
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Sodium703mg
Percent Daily Values are based on a 2,000 calorie diet.