Bengali Style Hot Spicy And Delicious Dish For Bengali Fish Curry 

This is an exceptional novel arrangement of Beckti fish of little sizes. The entire fish is cooked in the masala. It is dry readiness and is presented with hot rice. It is hot and hot and yummy and is not difficult to have as it has fewer bones. 

Elements of Bengali fish curry 

4.00 no Bhetki

1.00 no Onion 

3.00 no Chili 

1.00 no Tomato 

2.00 tbsp Mustard Paste 

0.25 tbsp Salt 

0.25 tbsp Turmeric 

6.00 tbsp Oil 

1.00 tbsp Coriander Leaves 

Bengali fish curry 

STEP: 1 

Take the entire bhetki, wash it and clean it very well so that there is no earth in the fish and save it to the side for singing with salt and turmeric. 

STEP: 2 

Take the onion and strip it, cleave the green stew by cutting them. Hack the tomato into fine solid shapes. 

STEP: 3 

Warm oil in a griddle and afterwards fry the fish marinated with salt and turmeric on the two sides till it becomes brilliant earthy coloured. 

STEP: 4 

Fry all the fish in the oil and afterwards eliminate it from the oil and channel the overabundance oil and put it away for cooking the sauce. 

STEP: 5 

Warm oil in a Kadai and add the onion and tomato and green stew. Fry it till the onion turns out to be delicate and the tomato softens. 

STEP: 6 

Add the salt and turmeric to the Kadai and blend it quite well and cook it briefly so every one of the fixings mixes well. 

STEP: 7 

Add the seared fish pieces to the Kadai and blend them in with different substances and afterwards add the mustard glue to something very similar. 

STEP: 8

Blend the mustard glue and the fish and the remainder of the fixing admirably and afterwards add some water and heat it to the point of boiling and cook till the sauce thickens and water is nearly evaporated. 

STEP: 9 

Pour the fish in a bowl and enhancement with coriander leaves. Then, at that point, it is fit to be presented with hot rice.