Famous Bengali Style Traditional Preparation Of Fish Shukto Curry

By Samanwita Majumdar, Posted on 19/07/2020 - 2 Comments
Famous Bengali Style Traditional Preparation Of Fish Shukto Curry

PREPARATION TIME

10m

COOKING TIME

20m

RATINGS

2.7 Average Ratings

COMMENTS

2 User Comments

This is a n Indian Butter Fish gravy made with tomato and ginger paste. It contains a lot of vegetables and hence the name sukto. It is topped with coriander leaves and is a very light gravy as it is made in low oil and masala.

Ingredients of Fish shukto curry

3.00 no IndianButterFish
1.00 no Potato
0.50 no Brinjal
4.00 no PointedGourd
1.00 no Onion
1.00 tbsp Tomato
1.00 no Chili
8.00 no PuffedPulse
2.00 tbsp CorianderLeaves
1.00 tbsp GingerPaste
0.50 tbsp Salt
6.00 tbsp Oil
0.25 tbsp CuminSeeds
1.00 no BayLeaf

Fish shukto curry

Wash the Pabda (Indian Butter Fish ) and cut it along the length so that the fish is dissected into 2 pieces so that the salt and masala penetrate well.

STEP : 1

Wash the Pabda (Indian Butter Fish ) and cut it along the length so that the fish is dissected into 2 pieces so that the salt and masala penetrate well.

Add salt and turmeric to the fish and keep it marinated for atleast 30 minutes before frying in the pan.

STEP : 2

Add salt and turmeric to the fish and keep it marinated for atleast 30 minutes before frying in the pan.

Heat oil in a kadai and add the fish pieces and fry them well on both sides till they turn brownish in color

STEP : 3

Heat oil in a kadai and add the fish pieces and fry them well on both sides till they turn brownish in color

Set aside the fried fish after draining off the excess oil so that it can be cooked in the gravy

STEP : 4

Set aside the fried fish after draining off the excess oil so that it can be cooked in the gravy

Peel the potatoes and pointed gourd and cut them into thin long pieces as shown in the image. Chop the brinjal into small cubed shaped pieces. Slice the onion into small pieces.

STEP : 5

Peel the potatoes and pointed gourd and cut them into thin long pieces as shown in the image. Chop the brinjal into small cubed shaped pieces. Slice the onion into small pieces.

Make a paste from the ginger, Chop the tomatoes ,Take the coriander leaves, wash and chop them for garnishing.  Take the puffed pulses for frying and slit the green chili.

STEP : 6

Make a paste from the ginger, Chop the tomatoes ,Take the coriander leaves, wash and chop them for garnishing. Take the puffed pulses for frying and slit the green chili.

Heat oil in a kadai and add the cumin seeds and bay leaf and fry the cumin seeds deep brown in color.

STEP : 7

Heat oil in a kadai and add the cumin seeds and bay leaf and fry the cumin seeds deep brown in color.

Add the onion to the oil and fry them well till they soften and turn pinkish in color as shown in the picture

STEP : 8

Add the onion to the oil and fry them well till they soften and turn pinkish in color as shown in the picture

Now to the fried onions add the green chili and the tomatoes and cook well so that the tomato softens and melts well.

STEP : 9

Now to the fried onions add the green chili and the tomatoes and cook well so that the tomato softens and melts well.

Add the puffed pulses once the tomato is cooked and fry them till they turn brownish in color.

STEP : 10

Add the puffed pulses once the tomato is cooked and fry them till they turn brownish in color.

Add all the vegetables namely potato, pointed gourd and brinjal to the kadai and then mix them well and fry it in the oil very well

STEP : 11

Add all the vegetables namely potato, pointed gourd and brinjal to the kadai and then mix them well and fry it in the oil very well

Add the salt, turmeric to all the vegetables and mix them very well and cook in the oil for 3-5 minutes

STEP : 12

Add the salt, turmeric to all the vegetables and mix them very well and cook in the oil for 3-5 minutes

Add the ginger paste to the kadai and mix it well with all the vegetables and cook for 5 minutes so that the vegetables can absorb the ginger well.

STEP : 13

Add the ginger paste to the kadai and mix it well with all the vegetables and cook for 5 minutes so that the vegetables can absorb the ginger well.

Add 2 cups of water to the kadai and let all the vegtables boil in it for some time and let also the gravy thicken.

STEP : 14

Add 2 cups of water to the kadai and let all the vegtables boil in it for some time and let also the gravy thicken.

Now add the fish pieces to the gravy and cook it well for 10 minutes in simmer. Covering the lid so that the garvy is thick and consistent and can be served with coriander garnishing.

STEP : 15

Now add the fish pieces to the gravy and cook it well for 10 minutes in simmer. Covering the lid so that the garvy is thick and consistent and can be served with coriander garnishing.

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Comments (2)
Jincemon eldhose Jincemon eldhose
My wife and I made this for dinner tonight and it was so good! We made some naan and rice to go with it and I ended up using the naan to scrape up whatever curry was left on my plate and platte.we used half of the chilli powder that was suggested but still came out amazing! Actually we are searching here for a good fish curry recipe and my wife suggested me to do your recipe, we didn't believe it would be a great success. My Father is non-vegetarian so for himself we used some gravy base before adding the fish and used with some boiled chickpeas even that turned out good.Most definitely will be making this again in the future!! Thank you so much for sharing this amazing recipe.
Piyush Chirde Piyush Chirde
I eat this dish last time in Culcutta, this is really a very pretty and awesome dish, its taste is amazing, this fish curry is very good for the body, I recommend to try this fish when you will visit Bengal, you can eat this dish with any type of rice, thank you for sharing this awesome and healthy fish curry recipe with us, I will share this recipe with everyone.