Fish Curry Recipe

Bengali Fish Curry
Creative Commons License photo credit: Ron Dollete

This is a typical country style or nadan (in Malayalam) Sardine fish curry recipe. Sardines are packed with nutrients. I read it somewhere that sardines provide more calcium and phosphorus than milk, more protein than steak, more potassium than bananas, and more iron than cooked spinach!!

Sardines – 10 nos (cleaned and with heads removed)
Green chili – 2-3 (slit)
Camodge (Kokum or kodumpuli) – 1 (soaked in water)
Salt to taste
Coconut or cooking Oil – 1 and ½ tbsp oil
Curry leaves – 1 sprig

Grind to a fine paste

Dry red chilies – 5 nos (tear it into pieces)
Coriander seeds – ½ tsp
Shallots (small onions) – 4-5 nos
Curry leaves – 1 sprig
Water (as required)

  1. Combine sardines, green chilies, cambodge with its soaking liquid, salt, ½ tbsp oil and the ground spice paste in a pan.
  2. Mix well and cook over low heat till fish is tender and the gravy somewhat thickens
  3. Stir in remaining oil and curry leaves and remove from heat
  4. Serve with rice

Till next time…happy cooking!

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