Monday, 15 February 2016


This is something I love doing and can do it with all confidence. I feel what we love to eat, we love to cook too and tend to do it perfectly. Grown up on humble bowls of curry and rice, I am comfortable  doing it putting in all my heart into it. My problem is my not so fish loving son who wants chicken every day at every meal. The typical Bengali in me cannot accept it. The problem of this generation kids is that they want everything ready and easy in a platter. He will have fish only when it is boneless, fried or in a slightly differently done curry. If accompanied by a fried rice, my men will love it more. This way my time and energy is also saved. Accompanied by a serving of salad it is a complete meal but unfortunately my men skips the salad part.

I could not give any particular name to this fish curry because I did not follow any particular recipe or cuisine in doing so. I wished to prepare a Thai curry, discovered I am running out of lemon grass. So preferred going ahead with whatever was available in my kitchen. The curry was flavourful, a bit rich.... Compiled together both the recipes. Let us do it together.

INGREDIENTS :[for the fried rice]

Basmati Rice : 1cup
Carrot : 1small
Green Peas : 1/2 small cup
Sweet Corn : 1/4small cup
Green Chilli : 2
Cashews : 8-10
Cinnamon stick : 2 two inch each
Green Cardamom : 4-5
Cloves : 4-5
Bayleaf : 2-3
Salt : As Required
Sugar : 1tsp[optional]
Ghee[clarified butter] : 3tbsp
Oil : 2tbsp

INGREDIENTS :[for the fish curry]

Any White Fish : 500gm[I used fillets]
Tomato : 2medium
Onion : 2medium
Coconut Milk : 1medium cup
Curry Leaves : 8-10
Garlic Paste : 1tbsp
Turmeric Powder : 1tsp
Chilli Powder : 1tsp
Kashmiri Chilli Powder : 1tsp[adds colour only]
Coriander Powder : 1tsp
Garam Masala Powder : 1tsp
Fennel Seeds : 2pinch
Mustard Seeds : 2pinch
Fenugreek Seeds : 2pinch
Salt : As Required
Gram  Flour : 2tbsp
Oil : 4-5tbsp


Let us do the fried rice first. Wash and soak the rice for an hour. Drain the water. Boil enough water and cook the rice in it till 60% done. Drain the water and spread the rice on a paper sheet placed on table top.

Cut the carrots into small pieces, wash, apply salt. Wash and apply salt to the peas n corns. Wash and chop the green chillies.

Crush the cinnamon sticks, cloves, green cardamom with a rolling pin.

Heat ghee and oil together on the wok. Add the crushed spices and the bayleaves. Add the cashews and lightly stir. Add the carrots and stir till it softens.

Now add the green peas, corns and chopped green chillies. Stir for a minute. Add the rice and stir first at high heat. Add the salt and sugar. Fold in well and stir for another 3-4 minutes. It is done.

Coming to the fish curry. Cut the fillets into smaller pieces. Add salt and turmeric and keep aside for 10-15 minutes. Drain the water that has been released. Add the gram flour and mix well.

Heat oil in a wok. Fry the coated fish pieces lightly. Keep aside. Temper oil with fennel, fenugreek and mustard seeds. Add the curry leaves. Stir for a minute and take out to be added later.

Peel, wash and slice the onions. Wash and chop the tomatoes. Add the garlic paste to the oil and saute till the raw smell goes. Add the sliced onions and fry till golden brown. Add the chopped tomatoes.

Once the tomatoes melt, add the turmeric, salt, coriander and chilli powders. Saute for a minute. Add the coconut milk. Let boil for 3-4 minutes.

Add the fish pieces, fried curry leaves and garam masala powder. Simmer for 1-2 minutes. If required add half small cup water.

Enjoy your meal with a serving of salad.


  1. lip-smacking are like that...thankfully my daughter is a fish lover...

    1. Thank you Amrita, yes for them we need to improvise what to do.....

  2. looks so much delicious, the color of curry takes me to crazy level, try it soon to share the taste, with all my family... Thanks

    1. Thanks so much for the appreciations, it will be my pleasure if you do it...